Deviled eggs are perfect for a Springtime Sunday lunch or dinner. Enjoy this fresh twist on a classic!

You will need~

12 local eggs, hard boiled, peeled and cut in half length wise
1 teaspoon of dried dill or 1 tablespoon of fresh dill
1 tablespoon of lemon juice
1 tablespoon of relish
1 teaspoon salt 
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup of mayonnaise or substitute 

1 teaspoon of paprika for garnish

Once the hardboiled eggs have cooled, peel them and remove the yolks. Mix all ingredients except paprika with the yolks until smooth. Salt and pepper to taste. Spoon the mixture, or with a pastry bag, pipe the mixture into the white halves. Refrigerate for 1 hour up to overnight. Sprinkle tops with paprika. Serve chilled.