Classic Deviled Eggs Eggs
- 12 Hardboiled eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoons yellow mustard
- 1 1/2 teaspoons dijon mustard
- 1 Tablespoon onion – finely minced
- 1/2 teaspoon House Seasoning Blend
- 1 teaspoon dried dill
- Black olive slices
- Roasted red peppers
Slice eggs in half lengthwise.
Place egg yolks into the bowl of the food processor.
Add mayonnaise, mustards, onion, house seasoning blend and dill.
Pulse until smooth.
Fill hollows of egg whites with mixture using a spoon or a piping bag.
Garnish with a sprinkle of paprika, a slice of black olive and a small piece of roasted red pepper.
Refrigerate for at least 30 minutes before serving.