"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 dozen hard cooked eggs, peeled ¾ cup light mayonnaise 1 tbsp dijon mustard ¼ tsp salt ¼ tsp pepper ½ cup instant potato flakes fresh dill
Cut eggs in half lengthwise. Remove yolks. Process yolks, mayonnaise and next 4 ingredients in a food processor until smooth, stopping to scrape down sides. Spoon filling into egg whites. Garnish with dill sprinkles. Cover and chill up to 8 hours.
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