Deviled Eggs

• 6 eggs

• 2 tablespoons minced onion

• 2 1/2 teaspoons dijon mustard

• 2 teaspoons yellow mustard

• 1 tablespoon mayonnaise

• 1 teaspoon vinegar

• 1/2 teaspoon dill weed

• 1 teaspoon lemon zest

• Salt and pepper to taste

• Sweet paprika for garnish

• Chopped scallions for garnish

In a large sauce pot cover eggs with water and heat water to boiling. Once boiling cover pot and turn heat off. Let eggs set in water 15 minutes.

Drain water and have cold water run on eggs several minutes.

Remove egg shells and slice eggs in half.

Add egg yolks to a medium bowl and use fork to mash them.

Stir in mustards, mayo, vinegar, onion, seasonings abs zest and whisk with fork until creamy.

Transfer to a large gallon bag. Seal bag and cut very small slit off of the tip of bag.

Squeeze mixture into centers of each hard boiled egg until they are full.

Sprinkle paprika and scallions over them and refrigerate.