Ingredients

• 12 hard-boiled large eggs, peeled, halved lengthwise
• 1/3 cup mayonnaise
• 2 tablespoons prepared horseradish
• 2 teaspoons Champagne vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• Kosher salt
• 1/4 cup fine fresh breadcrumbs

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Instructions

1. Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
2. Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
3. DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.