Dill Deviled Eggs

• 6 Land O Lakes Eggs, hard-cooked, peeled, cooled
• 1/4 cup mayonnaise
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh dill weed*
• 1 tablespoon lime juice
• 1 teaspoon country-style Dijon mustard
• 1/8 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• Fresh dill sprigs

1. Cut tops off eggs.
2. Remove egg yolks; place yolks into bowl.
3. Place egg white bottoms aside.
4. Mash egg yolks with fork.
5. Add all remaining ingredients except dill sprigs; mix well.
6. Place egg yolk mixture into pastry bag fitted with metal tip.
7. Pipe mixture evenly into egg white bottoms; garnish with dill sprigs.
8. Cover; refrigerate until serving time or up to 24 hours.

o lakes eggs, mayonnaise, green onions, dill, lime juice, countrystyle, pepper, hot pepper, dill sprigs

Taken from www.landolakes.com/recipe/4095/dill-deviled-eggs (may not work)