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Horseradish Deviled Eggs

Prep time: 20 min, Total time: 45 min, Makes: 24

12 large eggs

¼ cup horseradish sauce

¼ cup mayonnaise

1 teaspoon dijon mustard

2 dashes of hot sauce

Kosher salt and black pepper, to taste

Paprika, for sprinkling

Barbecue potato chips, broken, for garnish

1. Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes.