Place eggs in a large, wide-bottomed saucepan and fill to cover by 1” with cold water. Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer. Remove the pan from the heat, cover with lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.

Have ready a medium-sized mixing bowl filled with ice water. Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes. To peel the eggs, gently roll on the counter, breaking up the shell on all sides. Under running cool water, peel the eggs and set aside on a kitchen towel to dry.

Cut the eggs down the middle lengthwise, carefully wiping your knife clean after each cut, if desired. Transfer the egg yolks to a food processor fitted with the blade attachment, add the remaining ingredients and process until smooth. Alternatively, place the yolk in a medium-sized mixing bowl and using a hand mixer on medium-high speed (or a whisk) mix until well-combined and smooth in consistency.

Spoon a tablespoon of yolk mixture back into egg white crevices. Alternatively, using a pastry bag fitted with a 4B open star piping tip, pipe yolk mixture back into egg whites in a circular motion. Garnish with dill, if desired, and serve immediately.

Makes 24 Deviled Eggs