Bring a stovetop pot of water to a boil and gently add six large eggs. Cook for 10-12 minutes. Place eggs in a bowl of cold water with a handful of ice cubes. Let the eggs cool down fully—10-15 minutes.
Once cool, carefully remove shells and give them a little rinse in cold water to ensure no shell pieces remain. Gently pat dry with a paper towel.
Slice eggs in half lengthwise and carefully pop yolks into a small mixing bowl. Mash yolks until smooth. Add mayo, mustard, salt, pepper and 1 tsp of the fresh dill (reserve the rest for garnishing)—stir until well combined.
Using a small spatula, spoon yolk mixture into the bottom corner of a large ziplock bag. Use an elastic to keep the mixture down in the corner (see picture). Snip off the corner (make a ~1/2 inch hole) and gently squeeze yolk filling back into egg whites.
Sprinkle the remaining tsp of dill over the deviled eggs and add a pinch of salt and pepper. Enjoy!