Deviled Eggs

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Deviled Eggs :
2 Tbsp. Salt
12 Eggs
3 Tbsp. Mayonnaise
2 Tbsp. Robert Rothschild Raspberry Honey Mustard Pretzel Dip
1 tsp. White vinegar
1 tsp. Dill, minced
1 tsp. Capers, minced
2 tsp. Red onion, minced
Salt and pepper to taste
Smoked salmon, cut into small pieces

Place eggs in a large saucepan or pot and add enough water to cover the eggs completely. Add salt to water. Bring the water to a boil and continue to boil for 5 minutes. Remove the eggs from heat and let eggs sit in the hot water for 12 minutes to complete cooking. Drain the water and rinse under cool water to stop the eggs from cooking. Peel the eggs when completely cooled and slice the hard-boiled eggs in half lengthwise. Place the yolks in a small mixing bowl. Add mayonnaise, Raspberry Honey Mustard Pretzel Dip, vinegar, dill, capers, red onion, salt and pepper to yolks. Whisk mixture together until smooth and spoon yolk mixture into egg halves. Top the eggs with a small piece of smoked salmon.

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