Tangy Deviled Eggs

**Blogger was in read-only mode for the last 24 + hours. That is why I didn't/couldn't post yesterday. Here is Thursdays recipe.**

Here is your fact for the day:

"An egg contains the highest quality of food protein known; each Grade A large egg contains 6 grams of protein. It is so nearly perfect that egg protein is the standard by which other protein is measured. The egg is second, only to mother’s milk, for human nutrition."

So next time you need to bring something to a potluck, or want an addition to your own meal, reach for the egg carton. These eggs are a nice alternative to traditional deviled eggs. Enjoy!

Tangy Deviled Eggs

• 6 free range eggs, hardboiled
• 1/3 cup mayo (ish - depending on how big your yolks are!)
• 1 1/2 tsp dijon mustard
• 1 tsp rice wine vinegar
• 1/2 tsp dill weed

1. Slice eggs in half lengthwise. Scoop out yolks and place in bowl (set whites aside).
2. Mash yolks in bowl, with mayo, vinegar, mustard and dill weed.
3. Spoon yolk mixture back into eggs whites. Refrigerate until serving. For a nicer presentation, sprinkle with paprika or garnish with a dill sprig. ENJOY!