Classic Deviled Eggs

Classic Deviled Eggs
Directions
- Place eggs in a single layer in a saucepan. Fill with cold water, covering eggs by at least 2 inches. Bring to a boil, cover, turn off heat and let sit 10 minutes. Remove eggs from saucepan and place in cold water.
- Once eggs are cool to the touch, peel and cut in half lengthwise. Remove yolk from eggs and place in a mixing bowl, while setting the egg halves on a serving dish.
- Mash yolks with a fork and mix in mayonnaise, mustard and dill weed. Add salt and pepper to taste.
- Spoon mixture into egg halves or place mixture in a zip-top bag, seal, snip bottom corner of bag and pipe mixture into halves.
- Garnish with fresh dill and/or a sprinkle of paprika as desired.
Ingredients
- 1 dozen egg(s)
- 3 tbsp. Duke’s® Mayonnaise
- 2 tsp. mustard, yellow
- salt and pepper, to taste
- 1 1/2 tsp. dill, fresh, for garnish
- paprika, for garnish (optional)