Deviled Eggs

A great appetizer for parties, brunch, or the holidays!

Ingredients:

• 6 eggs

• 1/4 teaspoon honey mustard

• 1/8 teaspoon dill

• 3 Tablespoons mayo

• 1/8 teaspoon white pepper

• 1/8 teaspoon salt

• 1-2 teaspoons milk

• 1/8 teaspoon paprika

Directions:

1. Place eggs in a saucepan and cover with water. (You have enough water when you put your finger on top of an egg and the water reaches your first knuckle) Bring eggs to a boil, uncovered. Let it boil 1 minute, then turn off the heat and cover. Set a timer for 12 minutes.

2. When the time is up, strain the water from the pan and run cold water over the eggs for 30 seconds. Add ice cubes to the eggs and water to make an ice bath. Let them sit for 15-20 minutes, or until cooled.

3. Peel eggs under cold running water. Slice eggs in half. Place egg whites on a serving tray.

4. Mash egg yolks with a fork and add all ingredients except for milk and paprika. Add enough milk until you get the creamy texture you desire.

5. Using a pastry bag, pipe the filling into each half (you can also use a sandwich bag with a corner cut off as a make-shift piping bag; or just use a spoon!) and sprinkle with paprika. Enjoy right away or cover and refrigerate up to 24 hours. Makes 12 deviled eggs.