Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, dill, mustard, salt and pepper; mix well. Stuff or pipe into egg whites.
For garnish, cut 12 small pieces from carrot so they resemble carrots; set aside remaining carrot for another use. Place a carrot piece on top of each egg; add a dill sprig. Refrigerate until serving.
Reviews
Delicious and the wee carrot on top is adorable. The leftover eggs-w/o carrots make a great egg salad sandwich. Just chop em up.
Oh my gosh these are so good! Made for easter dinner I just hope they make it there