2tablespoonsfresh dillchopped plus more for garnish
Instructions
In a saucepan large enough to hold the eggs in one layer, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. You can also add a few ice cubes to cool down quickly.
Peel and halve eggs lengthwise; remove yolks and transfer to a blender or food processor. Blend the egg yolks, mayonnaise, melted butter, salt, and cayenne until smooth. Stir in the dill by hand.
Using a pastry bag fitted with a large tip pipe yolk mixture into whites. Serve immediately, or chill up to 3 hours.
Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.Make Ahead: Boil the eggs and make the filling up to 2 days in advance. Store separately in tightly sealed containers in the fridge. Assemble up to 3 hours before serving.