INGREDIENTS

  • 12 large eggs
  • 1 tablespoon vegetable oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh dill , chopped
  • 6 tablespoons light mayonnaise
  • 2 teaspoons pickle relish
  • 1/8 teaspoon salt
  • 1 pinch black pepper
  • 2 dashes hot pepper sauce

DIRECTIONS

  1. Place eggs in a large saucepan (set carton aside, see Note) Fill with enough water to cover.Add oil.Bring just to a boil, then reduce heat to simmer.Cook 12 minutes.Drain and run eggs under cold water until cool.
  2. Peel eggs.Cut a thin slice off the least pointy end to expose the yolk; if necessary, continue cutting thin slices until you see the yolk.Gently squeeze eggs to pop out yolks.Place yolks in a large bowl; return white to carton.Save trimmed pieces of egg white.Repeat with all eggs.
  3. Mash yolks with mustard, dill, mayonnaise, pickle relish, salt, pepper and hot sauce.Transfer to a large resealable bag.Snip off 1 inch from a corner; pipe filling into whites, mounding over tops.There will be about 1/3 cup filling left over.Chop trimmed pieces of egg white and combine with extra filling; save for a sandwich.Close carton; refrigerate until serving.
  4. Note:I only use Styrofoam cartons that have been washed for storage of eggs, cardboard cartons could have bacteria in them.