Deviled Eggs


6 eggs
¼ cup mayonnaise
1 tsp. mustard (such as Kowalski's Garlic Dill Mustard)
¼ tsp. kosher salt (or more to taste)
- freshly ground Kowalski's Black Peppercorns, to taste
- fresh dill sprigs or paprika, to taste
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  1. Place eggs in a single layer in a saucepan; cover with cold water by 1 ½". Bring eggs to a boil.
  2. Remove pan from heat; cover for 14 min.
  3. Remove eggs from pan; rinse under cold water continuously for 1 min.
  4. Crack egg shells; carefully peel under cool running water.
  5. Gently dry eggs with paper towels.
  6. Slice eggs in half lengthwise.
  7. Transfer yolks to a medium mixing bowl; set whites aside.
  8. Use a fork to mash yolks; mix in mayonnaise, mustard, salt and pepper.
  9. Evenly scoop heaping spoonfuls of yolk mixture into egg whites.
  10. Garnish with dill or paprika.