Ingredients
1
tbsp. of Creole or Dijon mustard
1
tbsp. of dill pickle cubes
Salt and freshly ground black pepper to taste
Directions
1.
Place eggs in a 4- to 6-quart saucepan.
2.
Add water until the eggs are covered by about 1 inch of water.
3.
Bring to a vigorous boil and remove from heat.
4.
Let sit, covered, for 15 minutes, then remove and cool under running water.
5.
Peel eggs and allow to cool.
6.
Remove yolks and place in a mixing bowl.
7.
Set the whites aside, being careful not to break them. Break the yolks into small pieces using a fork or potato masher.
8.
Add the mayonnaise, mustard and pickles. Mix well. Season the mixture with salt and pepper.
9.
Spoon the mixture into the egg white halves.
10.
Chill completely and garnish with paprika and a sprig of dill.
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