DOUBLE-STUFFED EGGS

INGREDIENTS
1 dozen hard-boiled eggs, peeled
3/4 cup Hellmann's mayonnaise
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup instant potato flakes
Garnish: fresh dill sprigs

DIRECTIONS
Cut cooled hard-boiled eggs in half lengthwise and remove yolks.
Put yolks, mayonnaise, and next 4 ingredients into food processor and process until smooth, stopping to scrape down sides.
Spoon filling into egg whites.
Cover and chill up to 8 hours.
Garnish when ready to serve

YIELD: 2 dozen

VARIATIONS FOR STUFFING

Bacon-Stuffed Eggs
Stir 2/3 cup (8 slices) crumbled cook bacon, 3 Tbsp. pickle relish, and 1/4 cup chopped fresh chives into egg mixture, and proceed as directed.

Shrimp-Stuffed Eggs
Stir 1/4 pound shrimp, cooked and chopped, 2 Tbsp. prepared horseradish, and 6 green onions,
finely minced, into egg mixture, and proceed as directed.
This one is my favorite! It's fabulous!

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