For a dilly variation on classic deviled eggs, add dill weed to the yolk filling and garnish with a thin slice of dill pickle. For easy preparation, simply spoon the yolk filling into the egg white halves. Or make it company-worthy by using a piping bag fitted with a star tip.
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, dill weed, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a pickle slice.
Refrigerate 1 hour or until ready to serve.
To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.
For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.