Deviled Eggs

Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the pot with a spoon and cook, uncovered, for 11 minutes.

Use a slotted spoon to remove the eggs and transfer them all to a bowl of ice water to cool for 15 minutes.

Remove the shells and cut each egg in half lengthwise. Use a small spoon to remove the yolks.

Combine the yolks in a food processor with the siggi’s, Dijon mustard, salt, and pepper and blend until smooth. Use a piping bag fitted with a wide tip fill each egg. Top with paprika, chopped dill, and sliced chives.