If you don’t have a cookie scoop, you can use a small spoon, piping bag, or Ziploc bag with the corner cut off to fill the egg halves with the deviled egg filling.
Using a food processor is a quick way to mix your filling.
When using a bag, a piping tip makes a pretty design. I find the easiest way, though, is to simply cut off a corner of the bag.
These delicious deviled eggs should be stored in a single layer in the fridge, either in an airtight container or covered with plastic wrap, until ready to serve.
Try adding a bit of cayenne pepper or hot sauce for a hint of heat.
If you are finding that your deviled egg mixture is too dry, add a bit of mayonnaise. You could even try a little ranch dressing.
Fresh dill would make a nice addition.