My Deviled Eggs

18 eggs, hard-boiled, peeled
1 c mayonnaise
1 T brown mustard
1 t powdered Ranch dressing mix
1 t grated horseradish (from a jar)
Seasoned Salt

Slice eggs in half and put 24 of the white halves on a deviled egg plate.  Throw the other 12 halves away.  Mash 18 yolks with mayonnaise, mustard, Ranch dressing and horseradish together until smooth.  Add more mayo, if desired.  Scoop into egg whites and sprinkle with Seasoned Salt.