Directions

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel.

2. Halve eggs lengthwise, and carefully remove yolks. Place the yolks in a bowl, and mash with a fork. Stir in the Dijon, capers, pickle juice, hot sauce, 1 tablespoon of Dilly-Licious, salt, dill, and mayonnaise.

3. Fill each egg white with about 1 ½ teaspoons of the egg-yolk mixture using a spoon or piping bag. Arrange on a platter; garnish with the remaining Dilly-Licious and additional chopped dill.