Angel Eggs Dip

This dish is much like Egg Salad, but smoother and creamier.  It is a fantastic dip to take to a pitch in or a holiday meal.  My husband says we don't give the devil credit for anything, so we call it Angel Eggs Dip

Angel Eggs Dip

6 boiled, peeled eggs  (use the 10 minute rule below)
2 Tbsp. Dijonnaise (mayo/mustard blend)
1/2 Mayonnaise (more or less)
1/4 finely chopped onion (optional)
1 Tbsp. ground pepper
1 tsp. sea salt
Sprinkle top with paprika if desired (optional)

Hard-boil eggs according to this 10 minute rule and they will peel like a charm:
     10 minute rule:  Place 6 eggs in cold water that just covers the eggs.  Place the pan on the stove over medium/high heat.  Bring the water to a boil and then start timing 10 minutes.  Turn the heat off and let the eggs sit in the pan for 10 minutes.  Drain water and shake the eggs briskly around the pan to loosen the shells.  They will peel right off!

Place peeled eggs in the food processor and pulse until they are a fine chopped consistency.  Place in a bowl and stir in the Dijonnaise and Mayonnaise.  Mix in the onion, pepper and salt.  Sprinkle top with Paprika if desired.

Serve with Crackers or on Crescent Rolls.  Enjoy!