Tangy Deviled Eggs

Place eggs into a medium-sized saucepan and submerge them completely under cold water. Next, bring the water to its boiling point and promptly take the saucepan off the heat source. Cover the saucepan with a lid to trap the heat, allowing the eggs to cook in hot water for 10-12 minutes. Once done, carefully lift the saucepan out of the hot water and let it cool down before peeling the eggs.

Separate each egg into two halves, lengthwise, and set aside the white halves. In a separate bowl, mash the yolks using a fork until they're smooth, then mix them with mayonnaise, relish, chopped onion, horseradish, and mustard until you achieve a perfect blend.

Using a spoon or a pastry bag with a small round tip, fill the egg white halves with the yolk mixture. Finally, garnish your deviled eggs with a sprinkle of paprika, a pinch of salt, and a few grinds of pepper. Refrigerate your creations until it's time to serve.