Double-Stuffed Eggs

• 1 dozen hard-cooked egg, peeled
• 34 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 14 teaspoon salt (to taste)
• 14 teaspoon pepper (to taste)
• 12 cup instant potato flakes
• fresh dill sprig

1. Cut eggs lengthwise in half; remove yolks.
2. Add yolks, mayonnaise, and the next 4 ingredients to a food processor.
3. Process until smooth.
4. Spoon or pipe filling into egg whites; cover and chill up to 8 hours.
5. Garnish with dill springs (or the usual paprika).
6. *Bacon-Stuffed Eggsstir 2/3 cup crumbled cooked bacon, 3 tablespoons pickle relish, and 1/4 cup chopped fresh chives into yolk mixture; proceed as directed.
7. *Shrimp-Stuffed EggsStir 3/4 pound cooked, peeled, and chopped shrimp, 2 tablespoons prepared horseradish, and 6 minced green onions into yolk mixture; proceed as directed.

egg, light mayonnaise, mustard, salt, pepper, dill sprig

Taken from www.food.com/recipe/double-stuffed-eggs-223377 (may not work)