Dill-Deviled Eggs Using: 1 dozen eggs
1 dozen hard-cooked eggs; sliced in half lengthwise
- Place eggs in large saucepan; covering with water just about 2” above eggs. Bring to a boil; reduce heat and simmer for about 10 minutes. Remove from heat, drain and transfer eggs to an ice bath to cool; about 10-15 minutes.
- Shell cooked eggs and slice eggs in half, lengthwise. Remove yokes and set aside.
- In a medium bowl; add cooked egg yolks and mash with spoon or fork and set aside. In another bowl; add mayo and mustard and stir until smooth. Add finely chopped dill, salt and pepper and celery salt to taste. Remember to start on the low side with seasonings; you can always add but you can never take away. Mix mayo mixture with egg yolks until smooth.
- Fill a pastry bag fitted with a star tip or a spoon to fill cooked egg whites with yolk mixture. Top off with a dash of smoked paprika and a small piece of fresh dill.
- Chill until ready to serve.
REMEMBER THIS: You should never let you deviled eggs sit out for more than 2 hours! A great idea is to lay the serving platter on a small bed of crushed ice to keep them cool.
**The mayo and mustard combo is really a taste-as-you-go thing. Some people like more mustard than others. Start with ¼ cup mayo and 1 tsp. mustard, taste it…wait for it…let your taste buds work for a few seconds and then decide if you need more of one or the other. If you add more mayo; do it by teaspoons or your yolk mixture will be too wet and runny.