• 6-8 Large Eggs, boiled and peeled
• 1/4 Cup of Mayonnaise ( I prefer  Duke’s Mayonnaise ) 
• 1 tsp Dijon mustard, like Grey Poupon (optional but recommended)
• 1/4 tsp dried dill
• Salt and Pepper to taste
• Fresh Dill for Garnish
• Alternate: Sliced Green Olives for Garnish
• Paprika for Garnish

After the eggs have been boiled and peeled cut the eggs in half lengthwise. Remove the yellow yolks and place them into a bowl to prepare the filling. Mash the yolks with a fork.

Add the mayonnaise, mustard, salt, pepper and dill and mix well.

I find it easier to take the filling and put it in a sandwich type plastic bag, snip off the corner and fill the whites with the yolk mixture.

Sprinkle eggs with paprika and garnish with either a slice of green olive or sprig of fresh dill.

Best Ever Deviled Eggs

I will usually prepare my eggs the day before. I make up the filling and store it in a small zip lock bag so that I can easily snip a corner and fill the egg whites shortly before serving. It’s a real time saver.

It also makes filling the eggs go so much faster this way than using a knife or spoon.

Deviled Eggs Without Relish

Old Fashioned Southern Deviled Eggs