Gather the ingredients so that you have everything close at hand on the counter or table. Place 10-12 ice cubes in a large pan with 3 cups of cold water.
Boil the Eggs
Place cold eggs in a small saucepan and fill water to cover eggs 1-2 inches.
Bring the uncovered pan of water to a full boil over medium-high heat.
Remove pan from heat and cover with a lid. Allow the eggs to set for 10-12 minutes. After that drain off the hot water and submerge the eggs in the prepared ice water. This should aid in easy peeling.
Prepare the Deviled Eggs
Peel eggs and place on plate.
Slice eggs in half and separate out the cooked yolk into a small mixing bowl. Place the egg white halves on a large plate for assembling.
Add to the cooked yolks, salad dressing, honey mustard, dill weed, and kosher salt. Mash together with a fork or process with an immersion hand blender until creamy.
Place creamed mixture into a cake decorating tool and fill cooked egg whites. Sprinkle with paprika to garnish. Chill well before serving. Makes 12.