Egg Dip

Hard-boil eggs: bring water to a boil, drop eggs in, boil for 12-13 minutes, then transfer to an ice bath. This gives a perfect yellow center with no gray ring.

Dice the eggs — cut in half first, then chop. Do not mash them too fine; you want to recognize the ingredients in the dip.

Shred the Monterey Jack cheese.

Finely dice the sweet onion.

In a large bowl, combine diced eggs, shredded cheese, and diced onion.

Add 2 heaping tablespoons of mayo, a couple squirts of yellow mustard, and 1/2 teaspoon prepared horseradish.

Fold together gently — do not beat or over-mix. The egg yolks will break up naturally and add creaminess.

Taste and adjust: add more mayo if too dry, more mustard for tang. The horseradish should be a faint zip, not overpowering.

Cover with plastic wrap and refrigerate. Best made in the morning and served that evening.

Serve with Ritz crackers or similar.