Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yolks by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Mix in 1 tbsp. mayo, 1 tbsp. dill mustard and 1 tsp. creamy horseradish into your egg yolks. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, you may have to adjust the recipe a bit to ensure your consistency is similar to hummus.
Pipe your egg filling into your little eggs! I would suggest always using a pastry piping bag to fill your eggs. They look so much more tasty and professional when perfectly piped.
Garnish your eggs with a single sprig of dill.
You’ll require a pot, mesh strainer and mixing bowl for this recipe. You may also want a pastry piping bag and tip to make them look nice and fancy.