10 fresh eggs
1 C. mayonnaise
1 tsp. horseradish
2 Tbsp. sherry
1 tsp. Dijon mustard
1 tsp. minced onion
½ tsp. kosher salt
1 tsp. seasoned rice vinegar
¼ C. pistachios
¼ C. hazelnuts
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Place eggs in a saucepan with enough cold tap water to cover completely by 1 inch. Bring to a rolling boil over high heat. Once the water is brought to a boil, promptly reduce heat to a lower medium boil and cook an additional 10 minutes. Remove from heat and immediately place eggs under ice-cold water or in a bowl of ice water to chill and help yolks stay bright yellow. Chill for a few minutes in cold water until eggs are completely cooled. Half the eggs lengthwise. Remove yolks and mash with fork. Place shelled nuts in a heavy-duty bag and mash. In a mixing bowl, combine yolks with crushed nuts and remaining ingredients. Stuff mixture into halved egg whites.
