Deviled Eggs with Pepper & Horseradish

Adding just a touch of horseradish to these deviled eggs will be a real treat for your guests. 

12 Large Eggs
4 TB Mayonnaise
2 TB Dijon Mustard
3 TB (or more, to taste) Horseradish
1 TB Sweet Pickle Juice
1 tsp Freshly Ground Black Pepper
1/4 tsp Salt
Fresh Parsley for Garnish

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cool, about 30 minutes.

Peel eggs, then slice in half lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired.

(Can be made up to this point up to 1 day ahead. Cover whites and filling separately and chill.)

Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites and garnish with parsley