Deviled Eggs -- Double-Stuffed

Ingredients:

12 eggs

3/4 cup mayonnaise

1/2 cup instant potato flakes

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon crushed black pepper

fresh dill sprigs for garnish

Directions:

Place the eggs in a large saucepan and add enough cold water to cover them about 3 or 4 inches above the eggs. Bring the water to a boil and immediately remove from heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes. Rinse in cold water and place eggs in ice water until completely cooled.

Cut eggs in half lengthwise. Remove yolks, leaving egg whites intact. Process egg yolks, mayonnaise, potato flakes, mustard, salt and pepper in a food processor until smooth, stopping to scrape down sides.

Spoon filling into the egg whites. Cover and chill up to 8 hours. Garnish with fresh dill sprigs, if desired.

Bacon-Stuffed Eggs: Stir 2/3 cup (8 slices) crumbled cooked bacon, 3 tablespoons pickle relish, and 1/4 cup chopped fresh chives into the egg mixture before scooping into the egg whites.

Shrimp-Stuffed Eggs: Stir 3/4 pount fresh shrimp, cooked, peeled, and chopped; 2 tablespoons prepared horseradish, and 6 green onions (minced) into the egg mixture before scooping into the egg whites.