My deviled eggs are not too devilish, just deliscious! Dill is one of my favorite flavors, it’s practically the national herb in Norway where I grew up!

Makes 2 dozen

1. Hard boil the eggs and let them cool.
2. Peel them and cut them in half.
3. Remove the yolk and place in a bowl. Leave this bowl to the side.
4. Wash the egg whites gently, dry them, and place them on a platter.
5. Add cheese, Dijon, dill, and milk to the yolks and stir well.
6. Season with salt and white pepper.
7. Fill the egg whites with the mixture.
8. Press the last egg yolk through a sifter and sprinkle gently over the eggs.
9. Add some herbs and chili to serve.

Photography by Susanna Blaavarg