1) In a medium sized pot with a tight fitting lid, cover eggs with clean cold water.

2) Over high heat, bring to a gentle boil, uncovered.

3) When a gentle boil has been achieved, cover and turn the heat down to the lowest setting. Cook the eggs, covered, for 12 minutes.

4) Remove from heat and drain the hot water, replacing with cold water and a handful of ice cubes.

5) When eggs are cool enough to handle, peel and rinse clean. Pat dry.

6) Slice eggs in half, lengthwise, and remove the yolk from white. Place yolks into a bowl. Place whites on a serving dish and sprinkle with a pinch of coarse salt.

7) Mash yolks thoroughly, until a fine, grainy texture has been achieved.

8) Add the mayonnaise, horseradish, honey, Aleppo pepper and salt. Combine well, until a mostly smooth texture has been achieved.

9) Pipe or spoon yolk mixture into cavity of egg white halves.

  Notes: All of theses ingredients are “to taste” but this is the combination that pleases my crowd. Aleppo pepper is most commonly used in Middle Eastern cuisine and has a moderate heat level with fruity characteristics and a mild cumin undertone. If you use fresh, grated horseradish, you may also need to use more mayonnaise. An extra pinch of coarse salt and Aleppo is used for garnish.