Ingredients:

12 large or extra-large hard-boiled eggs  (see hard-boiling instructions below)  

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon sweet pickle relish  (squeeze the liquid out as much a s possible)

1 teaspoon creamy horseradish sauce

1/4 cup finely chopped celery 

1/4 cup finely chopped sweet onion  (squeeze the liquid out)

1/2 cup sliced pimento olives for topping

1/4 teaspoon black pepper

1/4 teaspoon salt optional

¼ teaspoon lemon zest 

1/2 teaspoon paprika for dusting

Directions:

To hard-boil the eggs:

• Place a steamer insert into a pot and fill with water to just below the bottom of the steamer.
• Bring water to just-below-a-boil over medium heat,
• Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.
• Immediately transfer eggs to a bowl of ice water until cool enough to handle.
• Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes.
• Carefully remove the shell under a stream of cook water. 

To make the deviled egg filling:

• Slice the 12 hard-boiled eggs in half,  lengthwise.     
• Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.
• Use a fork to mash egg yolks in the mixing bowl.
• Stir in mayonnaise , mustard, relish, horseradish sauce, celery, onion, salt, pepper, lemon zest salt and pepper.  
• Taste and adjust seasonings, if necessary. 
• Spoon or use a piping bag to return the egg yolk mixture to the sliced whites. (you can put the yolk mixture in a zip lock bag and snip off one of the corners to acts as a piping bag.)
• When filled,  place 2 sliced olive pieces on top of each half.    Dust lightly with paprika.   
• Serve cold.