Deviled Eggs

6 Eggs
1/4 cup Mayo
2 big squirts Horseradish Mustard
1 teaspoon Paprika
1/4 teaspoon Cayenne
1/4 teaspoon Pepper
1/2 teaspoon Salt

Place eggs in a saucepan and fill with hot tap water till about 1 inch over eggs.

Turn up heat high till they come to a boil.  Once they come to a boil cover, turn down heat to a gentel boil (around 6)and cook for 12 minutes.

Drain eggs when done and then run cold water over them till covered and drain again.  Do this 2 or 3 times.

Cut eggs in half by forcefully hitting the egg lengthwise with a knife.  Scoop out egg with a spoon as close to the shell as possible.  Set egg whites aside on a nice platter and put the egg yolks in a bowl.

Mix the mayo, relish, mustard, paprika, cayenne, pepper, and salt with the egg yolks.

Fill egg white center with egg yolk mixture using a spoon.