Ingredients

• 12 medium hard boiled eggs

• 1/4 cup homemade mayonnaise (or Paleo Mayo)

• 2 teaspoon french Dijon mustard

• 1 teaspoon chopped fresh flat-leaf parsley (optional)

• 1 teaspoon chopped fresh chives (1/2 teaspoon for garnish)

• 1 teaspoon chopped fresh dill (1/2 teaspoon for garnish)

• 1 teaspoon chopped shallot (optional or thinly slice white part of the chive)

• 1 teaspoon paprika (1 teaspoon of paprika for garnish)

• Coarse salt

Directions

1. Peel eggs; halve lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks into food processor.

2. Add mayonnaise, dijon and pulse to mix until desired consistency is reached.

3. With a a spatula, mix in shallots and herbs.

4. Portion filling into each egg with a spoon or pastry bag.

5. Garnish with extra chives, dill and paprika.

6. Season with salt.

Serve chilled.