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Deviled eggs are a great appetizer at parties and this recipe is particularly easy!
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Trim the tops and bottoms of eggs so that they can sit flat. Cut each egg in half crosswise. Transfer yolks to large bowl.
Into yolks, mash mayonnaise, cayenne, and 1/4 teaspoon salt until smooth. Stir in pepper, carrot, cornichons, and dill until well mixed.
Spoon rounded teaspoon of yolk mixture into each egg-white half. Place on serving platter; garnish with dill. Eggs can be made up to 1 day ahead, then covered and refrigerated.
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