6 eggs (boiled and peeled)
3 tablespoons salad dressing
1 teaspoon honey mustard
1/4 teaspoon dill weed
Slice eggs in half and separate out the cooked yolk into a small mixing bowl. Add to the yolk, salad dressing, honey mustard, and dill weed. Process with stick blender until creamy. Place creamed mixture into a cake decorating tool and fill cooked egg whites. Sprinkle with paprika. Chill well before serving. Makes 12.
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