Deviled Eggs


12 Eggs
1/2 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Stone Ground Mustard
½ Teaspoon Dill


Place the eggs in a pot and cover with cold water. Bring the water to a boil and boil for 13 minutes. Remove from heat, drain then add cold water. Keep changing or adding to the water, to keep it cold, in order to chill the eggs. Once the eggs are cool, peel, rinse and set them on a paper towel to dry.

Slice the peeled eggs in half, lengthwise. Gently remove the cooked yolks and place them in a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustards, dill and salt and pepper to taste. Stir the egg mixture until combined. Mix in more mayo or mustard if desired.  Place the yolk mixture in a quart size plastic, zip top bag. Snip the corner off of the bag then pipe the yolk mixture back into the egg whites.  A cake decorator’s bag and tip can be used for a more decorative display.

Arrange deviled eggs on a plate then sprinkle with Paprika. Keep chilled until served.