Preheat oven to 425°F (220°C).

Place eggs in a single layer in a saucepan and add enough cold water to cover them.

Bring the water to a boil, then cover the saucepan and remove from heat.

Let the eggs sit for 12-15 minutes, then rinse with cold water.

Peel the eggs and cut them in half lengthwise.

Scoop the yolks into a bowl and mash with a fork.

Add mayonnaise, Dijon mustard, and prepared horseradish to the bowl with the yolks and mix until smooth.

Season the yolk mixture with salt, pepper, and cayenne pepper.

Spoon the yolk mixture into the egg white halves, mounding it slightly in the center.

Sprinkle chopped fresh chives over the filled eggs.

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

Serve the deviled eggs chilled