7 steps, about 27 minutes start to finish.
Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
Transfer eggs to an ice bath for 5 minutes, then peel and dice finely.
In a large bowl, combine the diced eggs, shredded Jack cheese, and finely diced onion.
Add the mustard, mayonnaise, and horseradish. Stir gently to combine.
Taste and adjust horseradish to your preference: add more for extra kick.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled with Ritz crackers.
“This dip thickens as it chills. If it seems too thick, stir in a teaspoon of mayo before serving.”
