I love deviled eggs.  I have changed my grandma’s recipe to give it some spice but I always use my grandma’s egg plate when I make them.  Even with the sad photo I took you can see the little chip out of the plate.  It made me think about how even though the plate is no longer perfect, it is useful and I love it.  I know I am not perfect but I am useful and loved…..

• 6 hardboiled eggs- cooled-shells removed
• 2 T. Hellmann’s mayonnaise
• 2 T. Dijon mustard
• 1 chopped dill pickle (I use a baby kosher pickle)
• ½ t. Cayenne Pepper
• ½ t. dill weed
• dill, curry powder, hot paprika

Cut the eggs in half and remove the yolk.  Put in a bowl; add the mayo, mustard, pickle, cayenne pepper and dill.  Mash with a fork until creamy and well combined.  With 2 spoons, fill the eggs with mixture. Sprinkle the filled eggs with more dill, curry powder and hot paprika. Cover and let them chill for a little while for the flavors to combine.

Enjoy!