12 Large eggs
1/2 C Miracle Whip
2 tsp Stone Ground Mustard
1 Tbl Fresh Dill, chopped
1 tsp Kosher Salt
1/2 tsp Black Pepper
Since I hate recipes that don't include ALL cooking instructions, I'm including my egg boiling as well.
Place eggs in bottom of pot and fill with cold water to ensure eggs are completely submerged with a little extra water. Bring water to a rolling boil and boil for 1 minute. Remove from heat, cover, and let eggs cook for 20 minutes. Once time is up, transfer eggs to an ice bath to cool (and help prevent yolk form turning green). Let eggs cool at least 10 minutes.
In large bowl, mix Miracle Whip, mustard, dill, salt, and pepper.
Peel eggs and process in food processor until all crumbly. Transfer eggs to large bowl with Miracle Whip mixture and combine. Feel free to adjust amount of Miracle Whip for egg salad consistency you like. Then - Make Sandwiches! I prefer toast, but its fine on regular bread too. Enjoy!