Classic Deviled Eggs

Ingredients ~

12 large eggs, hard-cooked and peeled (see tips)
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons white wine vinegar
2 teaspoons Dijon-style mustard
3/4 teaspoon dried dill
1/4 teaspoon celery seed
Dash of hot sauce
Salt and freshly ground black pepper
Paprika for garnish

Preparation ~

Cut the hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender. Add the mayonnaise, yogurt, vinegar, mustard, dill, celery seed and hot sauce and process until smooth and creamy. Season to taste with salt and pepper.

Using a small spoon or a pastry bag, fill the egg white halves with the yolk mixture. Sprinkle with paprika for garnish.

Makes 12 to 18 servings

Tips for Perfect Hard-Cooked Eggs

Making perfect hard-cooked eggs is simple and if you follow this method, you shouldn't get that unsightly (albeit harmless) gray ring around the yolk.

Gently place the eggs in a saucepan large enough to hold them in one layer. Add cool water to the pan to cover them by about 1 inch. Bring the water to a boil, then immediately remove the pan from the heat, cover it and let stand for 15 minutes (for large eggs).

Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.