No-Stuff Deviled Eggs
2 ½ tablespoons mayonnaise or Greek yogurt
1 ½ tablespoons Dijon mustard
dash (or more) hot sauce
4 hard-cooked eggs, peeled
24 round buttery crackers
Garnish: paprika, black pepper, kosher salt, and fresh dill
Stir together mayonnaise, Dijon mustard, and a dash of hot sauce in a small bowl.
Using an egg slicer or chef’s knife, cut each egg crosswise into 6 slices. (For clean slices, dip knife into hot water and wipe clean often.)
Dollop ½ teaspoon mayonnaise mixture onto round buttery crackers. Top each cracker with 1 egg slice. Garnish each slice with a sprinkle of paprika, black pepper, kosher salt, and fresh dill.
Yield: 24 servings