Place the eggs in a medium saucepan and cover with cold water, bringing to a boil over medium-high heat.

Once boiling, cover the pan, remove from heat, and let the eggs cook for 10 minutes.

Transfer the eggs to an ice bath and cool for at least 5 minutes to stop the cooking process.

Gently tap and peel the eggs under running water to remove shells without damaging the whites.

Slice each egg in half lengthwise and scoop the yolks into a mixing bowl.

Add mayonnaise, horseradish, and Dijon mustard to the yolks; mash until smooth and season with salt and pepper.

Transfer the yolk mixture to a pastry bag or zip-top bag, snip the corner, and pipe the filling into the egg whites.

Sprinkle paprika on top for garnish and serve immediately or chill until ready to serve.