Double-Stuffed Eggs

Ingredients

• 1 tablespoon dijon mustard 
• 24 servings garnish: dill sprigs fresh
• 12  hard-cooked eggs peeled
• 0.8 cup mayonnaise light
• 0.3 teaspoon pepper 
• 0.5 cup potato flakes instant
• 0.3 teaspoon salt 

Equipment

• food processor

Directions

1. Cut eggs in half lengthwise.
2. Remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Spoon filling into egg whites. Cover and chill up to 8 hours.
4. Garnish, if desired.
5. Bacon-Stuffed Eggs: Stir 2/3 cup (8 slices) crumbled cooked bacon, 3 tablespoons pickle relish, and 1/4 cup chopped fresh chives into egg mixture. Proceed as directed.
6. Shrimp-Stuffed Eggs: Stir 3/4 pound shrimp, cooked and chopped; 2 tablespoons prepared horseradish; and 6 green onions, minced, into egg mixture. Proceed as directed.