4 hard cooked eggs
2 tbsp. mayonnaise
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/8 tsp. each salt & pepper
2 tsp. capers (optional)

Remove shells from eggs; cut eggs in half lengthwise. Remove yolks to small bowl. Reserve whites. Mash yolks with fork. Mix in mayonnaise, mustard, horseradish, salt and pepper. Mix until well blended and creamy. Gently fold in capers (optional).

Fill cavities of egg whites, dividing evenly.

Place on serving dish; cover loosely with plastic. Refrigerate. Serves 6.