Lay your eggs in a pot (don’t crowd them), cover them in cold water until it is about an inch above the eggs. Heat water until it boils.

Once water is boiling shut off the heat, allow to sit in the hot water for about 10 minutes.

Move eggs from hot water to ice water and allow to sit in ice water for another 10 minutes, then peel eggs.

Cut each egg in half placing yolks in a small bowl.

Sprinkle paprika on to a plate giving it a nice coating. Dip the cut edge of each egg white in the paprika and place on a serving platter.

Add mayonnaise, tomato paste Worcestershire sauce, vinegar, horseradish, lemon juice, paprika, cayenne, celery salt and pepper to egg yokes. Mash together and mix until smooth.

Fill the egg whites with the yoke mix. Top with a celery sprig or thinly sliced pickle.