Classic Deviled Eggs

A heavy dose of mayonnaise gives the filling of these deviled eggs an extra-silky texture and rich flavor, while sharp Dijon mustard and fresh dill add acidity and brightness to the classic appetizer. Granulated garlic and white pepper impart a subtle complexity without affecting the creamy texture of the yolk filling, and a light dusting of paprika to finish adds a decorative touch and a mildly sweet flavor to balance the richness. Eggs can be boiled up to 1 day in advance and the assembled deviled eggs can be chilled in an airtight container for up to 1 day, making this a great make-ahead party appetizer or bite-size afternoon snack. When slicing the hard-cooked eggs in half, wipe your knife blade with a damp paper towel in between each egg for clean cuts and to prevent the yolks from sticking to the blade. You'll notice we recommend a whisk to combine the spice and the yolks: The web of wire loops on a hand whisk not only help to evenly distribute the spices, they work to break apart the hard-cooked egg yolks for a smooth and velvety filling perfect for piping into the egg white boats.  Dress up the deviled egg platter with cornichons and thinly sliced prosciutto, if desired.