Dill and Caviar Devilled Eggs

Ingredients

12 hard cooked eggs, peeled
1/4 cup (50 mL) mayonnaise
2 tsp (10 mL) dijonnaise
4 tsp (20 mL) each minced roasted red pepper and minced fresh dill (or 1/2 tsp / 2 mL dried dill)
few drops lemon juice
pinch of salt and pepper
black caviar, for garnish

Directions

Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks; add mayonnaise, dijonnaise, roasted red pepper and minced fresh dill (or dried dill), lemon juice, and salt and pepper. Refill whites with yolk mixture and garnish with black caviar. Serve immediately or store, covered, in refrigerator. Use within 3 days.

Makes: 24 devilled eggs

Preparation: 10 minutes