Add 6 large 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. Refrigerate for 30 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Slice the eggs in half. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Mix in 1 tbsp. of mayo, 1 tsp. of dill mustard and 1 tsp. creamy horseradish into your egg yolks. Mix in your fresh parmesan cheese. Add salt, pepper and 1 tsp. of fresh thyme. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more mustard. You want your consistency to be 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 paprika and sprinkle with your remaining thyme.