• Gather the ingredients so that you have everything close at hand on the counter or table.

Boil the Eggs

• Allow 6 large eggs to set out at room temperature for 20-30 minutes.
• Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt. Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 10-12 minutes.
• Place 10-12 large ice cubes in a bowl of cold water (2-3 cups). Remove boiled eggs with a wire strainer and place in the ice water for 8-10 minutes. Peel from the largest end of the egg. Use fingers to get under the membrane and start peeling the shell off. Place peeled eggs on a large plate. (This method works for fresh or store bought eggs.)

Prepare the Deviled Eggs

• Slice peeled eggs in half and separate out the cooked yolk into a small mixing bowl. Return the egg white halves to the plate for assembling.
• Add to the cooked yolks, 3 tablespoons salad dressing, 1 teaspoon honey mustard, 1/4 teaspoon dill weed, and 1/8 teaspoon 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 1 teaspoon Paprika to garnish. Cover and chill well before serving. Makes 12.