Upscale Deviled Eggs

Gather the ingredients - * Large eggs * Mayo * Mascarpone cheese * Dijon mustard * White vinegar * Fresh dill * Smoked paprika

– Bring a large pot of water to a gently boil over medium-high heat.  Fill a large bowl with ice water and set it aside. – Add the cold eggs to the pot and cook them for exactly 11 minutes.

– After 11 minutes, carefully remove each egg from the boiling water and place it in a bowl of ice water. – Allow the eggs to sit in the ice water for 2-3 minutes, or until they are cold to the touch.

– Gently tap an egg on the  counter a few times and peel the shell away.  Repeat with the  remaining eggs. – Cut the eggs in half lengthwise and place all of the yolks in a large bowl.

Add the mayo, mascarpone, dijon, vinegar, and dill to the bowl with the  egg yolks.

Blend the mixture in a food processor until light and fluffy - about 2 minutes.   Season with salt and pepper to taste.

Transfer the mixture to a piping bag fitted with a star tip.  Pipe the  filling back into the center of each egg and garnish with a pinch of  smoked paprika.

Enjoy immediately or store in an airtight container in the fridge for up to two days.

Full recipe at