6largeeggs- hard boiled, peeled, and cut lengthwise
1/4cupmayonnaise(if necessary add up to 1½ additional tablespoons)
½-1teaspoondried dill
½-1Tablespoonred onion- minced
1/2teaspoonwhite vinegar
1/4teaspoonyellow and dry mustard- each
⅛-¼teaspoongarlic powder
1/4teaspoonsea salt- or to taste
1/4teaspooncapers- rinsed, pat dried, and chopped
Instructions
Once the eggs are peeled and cut lengthwise, gently remove the yolks. For smooth and creamy eggs, stir or mash yolks into a fine powder. Add 1/4 cup mayonnaise, dill, red onion, vinegar, both mustards, garlic powder, salt, and capers. Mix ingredients.
Incorporate additional mayonnaise, mustard, and seasoning until desired taste and consistency are reached.
Add yolk filling to a pastry bag fitted with a 1/2" or larger star tip or cut a small edge into the corner of a Ziplock bag, then fill.
Garnish before serving or cover and refrigerate up to a few hours.
Notes
If Making Devils Ahead
Store yolk filling in an airtight container. Line a Pyrex with a tea or paper towel. Add whites, store in a single layer or separate with another towel. Once ready to serve, let filling stand on the counter for about 15-20 minutes. Pipe filling into the whites, then garnish and enjoy.