Carefully cut each hard-boiled egg in half lengthwise with a sharp knife. Gently remove the yolks and place them into a small mixing bowl.

Using a fork, thoroughly mash the egg yolks until smooth. Add the 1/4 cup mayonnaise, 1 tablespoon prepared horseradish, 1/2 teaspoon chopped dill, and 1/4 teaspoon ground mustard to the mashed yolks.

Season the mixture with salt and pepper to taste, then mix well until all ingredients are fully combined and creamy.

Spoon the prepared filling evenly into the hollowed-out egg white shells. Lightly sprinkle the tops with paprika for garnish before chilling for at least 30 minutes.

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the eggs to firm up.