• 1 dozen hard-boiled eggs
• 1/4 C. mayonnaise
• 1/2 tsp. onion powder
• 1/4 tsp. + 1/4 tsp. dill –or- 2 tsp. grainy mustard
• 2 pinches salt
• 3 grinds black pepper
• 1/4 tsp. paprika for garnish

Place eggs in pot with cold water, just enough to cover the eggs, and about 2 Tbs. white vinegar. Start heat out slowly so the eggs and water warm up together, hopefully eliminating too many of the eggs cracking. After eggs are boiled (about 10 minutes), run under cold water and let set while peeling and cut in half. Keep the whites of at least 10 eggs; the remaining two should be combined with 8 yolks (discard remaining yolks). Using a potato masher, mash eggs. Add remaining ingredients and blend well. Taste for salt and pepper. Using pastry bag or plastic bag, fill eggs. Sprinkle with paprika or more dill and place in fridge until ready to serve. Eggs are best served at room temperature.

To serve, place on plate covered with shredded lettuce or some type of bean – this way your eggs won't slide around so much.