Sweet and salty with bit of potato chip or radish “crunch” is what these deviled eggs are all about. A perfect appetizer for Easter or Passover or a great way to use leftover hard-boiled eggs. Whatever the occasion, it’s a winner! 

Makes 12 servings

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Kosher salt and black pepper, to taste
• Kettle-cooked potato chips, sliced radishes and dill for garnish

Directions:

1. Place eggs in a single layer in a pot and cover them with cold water by 1 inch. Bring the water to a rolling boil over high heat.  When the water reaches a rolling boil, turn off the heat, cover the pot and leave the eggs in the hot water for 10 to 12 minutes. 
2. Fill a large bowl with ice water. Remove the eggs with the slotted spoon to the bowl of ice water; let eggs cool completely for about 15 minutes. Gently tap eggs on a hard surface to crack the entire shell into small pieces, then carefully peel the eggs.
3. Cut eggs in half lengthwise and scoop out the yolks into a medium bowl. Add the mayonnaise, mustard and honey and mash with a fork until smooth. Season with salt and pepper.
4. Fill each egg white half with a heaping teaspoonful of the yolk mixture. Garnish with a potato chip or radish slice and a small sprig of dill. 

Tips:

• Hard-boiled farm-fresh eggs are more difficult to peel than older eggs. For perfect hard-boiled eggs, buy them in advance and hard boil after they’ve been in the fridge for a few days.