• 1 dozen eggs
• ½ cup mayo
• 4 tbsp. mustard
• 1 bunch of dill, minced
• Paprika for garnish (optional) 

Add eggs to large pot. Fill with water until eggs are covered. Turn heat on high until water begins to boil. Turn off heat as soon as the water comes to a boil. Cover pot for exactly 8 minutes, then add eggs to ice water for at least 30 minutes.

Carefully peel eggs once they have cooled down. Cut in half vertically and line on tray. Remove yolks and place them into a bowl with mayonnaise and mustard. Combine together until smooth. 

Place the yolk mixture into a decorating icing bag. Fill the center of the egg whites where the yolk was removed. Add a sprinkling paprika and/or dill for garnish.

Tip: For full flavor serve chilled, directly from the fridge. 

Looking for other finger-food ideas to spice up your cocktail party or BBQ? Check out my caprese skewers, they are absolutely divine!