Heavenly Deviled Eggs

I always plan for a "tester" or two...my husband likes a early sampling before everyone else partakes! A creamy egg filling with just a little kick - hope you like them, too!

• Ready In: 1 hr 50 mins
• Serves: 12
• Yields: 24 deviled eggs

Ingredients

• 1  dozen egg, hard-boiled
• 1⁄2 cup mayonnaise
• 1  tablespoon yellow mustard
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 teaspoon  louisiana hot sauce
• 1⁄2 tablespoon white vinegar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
•  paprika
•  fresh dill

Directions

1. Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth.
2. Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!