Stuffed (devilled) eggs

One of our favorite traditional dishes are the stuffed eggs (deviled eggs). We cooked those on a hot summer evening because we knew they are easy to make and won't require us to dry in the heat while cooking :P (it take less than 20 minutes).

Hard boil the eggs and let them cool a bit so you can peel them (you can help them chill by pouring some cool water over them). After peeling them, cut them in half lengthwise and remove the yolks to a bowl. Take care not to break the whites when doing this. Place the whites on a plate (or straight on a serving platter).

Crumble the yolks a bit and add mayonnaise, mustard, salt, pepper and some dill (dry or fresh, just make sure it's finely chopped). Squeeze some juice from a fresh lemon over, as well.

Mix thoroughly and taste it to make sure it has the desired taste. You can play a bit with the ingredients if you're into experimenting.

If the paste ends up a bit to mushy let it rest half an hour in the fridge. Fill the whites with the paste, carefully not to break them. Use more paste than it fits in the hole.You can try and use as much as a whole yolk on every half. Decorate with halves of olives (we used Kalamata olives).

Enjoy!

Ingredients:
 - 5 hard-boiled eggs;
 - 3 tablespoons of mayonnaise (we used light);
 - 1 or 2 spoons of mustard;
 - 1 teaspoon of dried dill (or about one and a half tablespoon of fresh chopped dill);
 - salt and pepper (to your taste);
 - 1 teaspoon of lemon juice.