Fill a 5 - 6 quart pot with water and a teaspoon of baking soda.

Bring the water to a boil.

Carefully add in the eggs and boil for 12 minutes.

Remove the eggs and place into an ice batch.

Once the eggs are completely cooked remove the shells.

Next, cut the eggs in half and place 9 of the yokes into a medium sized mixing bowl with 1-2 teaspoons of horseradish, 1 teaspoon of spicy mustard, onion powder, garlic powder, salt, and pepper. Discard the other yolks or use them for another recipe.

Using a hand blender, blend all the ingredients together. Give the filling a taste. If needed, add the rest of the horseradish and mustard along with more salt and pepper.

Add the filling to a gallon-sized plastic bag, cut off the tip, and fill each of the egg white halves with the egg yolk filling. Sprinkle each deviled egg with paprika.

Refrigerate for 3-4 hours or overnight.

Serve cold.