Smoked Salmon and Dill Deviled Eggs

Place Farmhouse Eggs® Large Brown Eggs (6) in large saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover saucepan, turn off heat, and let eggs sit for 10-12 minutes.

Transfer eggs to an ice bath and let cool completely. Peel eggs and slice each in half lengthwise. Scoop yolks from each egg into medium-sized bowl, reserving whites.

Mash yolks with fork until crumbly. Add Hellmann's® Real Mayonnaise (3 Tbsp), Dijon Mustard (1 tsp), Lemon Juice (2 tsp), Garlic Powder (1/2 tsp), Diamond Crystal® Kosher Salt Flakes (1/2 tsp) and Ground Black Pepper (1/4 tsp) and mash together until smooth. Add Fresh Dill (1 Tbsp) and gently fold in.

Spoon or pipe yolk mixture back into reserved egg whites. Garnish each deviled egg with Smoked Salmon (2 oz), Everything Bagel Seasoning (1 tsp), Pickled Red Onions (to taste) and additional dill. Refrigerate until ready to serve. Enjoy!