Zesty Deviled Eggs

6		hard-cooked eggs
1/2		cup finely shredded cheese (2 ounces)
2		tablespoons chopped fresh parsley
3		tablespoons mayonnaise, salad dressing or half-and-half
1		teaspoon prepared horseradish
1/2		teaspoon ground mustard
1/8		teaspoon salt
1/4		teaspoon pepper
		Tiny cooked shrimp, sliced olives or sliced pimiento, if desired
1.	Peel eggs; cut lengthwise in half. Slip out yolks and mash with fork. Mix yolks and remaining ingredients except shrimp.
2.	Fill egg whites with egg yolk mixture, heaping it lightly. Garnish with shrimp.

Do-Ahead Tip

Cover these zesty eggs and refrigerate up to 2 days before your picnic.

Special Touch

Top each egg with a small sprig of dill weed just before serving.