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To hard-boil the eggs, place them in a sauce pan and cover them with cold water. Bring them up to a boil and simmer for 5 minutes. Turn the heat off and let them sit in the hot water for another five minutes. When the 5 minutes are up, rinse them under cold water.
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Slice the hard-boiled eggs in half and add the yolks to a mixing bowl.
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Add the heavy cream, mustard, vinegar and salt and pepper. Whip the mixture until fluffy. Fold the chopped dill in.
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Spoon mixture into a ziploc bag and cut off the corner. Pipe the egg mixture into the egg white halves. Garnish them with a sprig of dill or a few capers.