Deviled eggs have always been a staple at our family's gatherings. While I am fond of the traditional recipe, I thought I'd switch it up and make them creamy with fresh dill to change things up. I hope you enjoy this twist on a traditional dish.
8 oz whipped cream cheese
2 T Dijon mustard
2 T Mayo (I like the olive oil version)
1 t garlic powder
1 T diced fresh dill
1 t salt
First start by boiling your eggs. I find it best to add the eggs then bring the water up to a boil. Once your eggs are cooked, cut them in half, and then remove the yolks. In a small bowl, mash the yolks and add the remaining ingredients. Leave some of the dill for garnish on top.