Dill Deviled Eggs

Serves: 12-14 

12 eggs
3 tbsp mayonnaise
2 tbsp Dill Olive Oil
2 tbsp Champagne Wine Vinegar
1 tsp mustard 

Bring eggs to a boil in a pot with enough water to cover the eggs. Then turn heat to low and cook for 8 minutes. Turn off heat, and let eggs sit in the pot with water, until they reach room temperature. 

In the meantime, mix the remaining ingredients together. When eggs are cooled, peel, slice in half lengthwise and scoop out the yolks. 

Blend in yolks in with the above mixture. This can be done by putting all ingredients into a sealable plastic bag and kneading it with your hands. Snip one corner of the plastic bag and use it as a decorating tube to fill the egg halves. 

Sprinkle with fresh dill or paprika.