Deviled Egg Baskets

Make crosswise cut about 1/3 down from top narrow end of each egg to cut egg into 2 pieces. Cut thin slice off large bottom rounded end of each egg so egg sits level when placed on plate.

Remove egg yolks; place in small bowl.

Chop whites from top thirds of eggs along with the thin trimmed egg white slices into fine pieces. Add to egg yolks along with cream cheese spread and dressing; mix well.

Spoon 1 Tbsp. egg yolk mixture into each hollowed-out egg white piece. Refrigerate remaining egg yolk mixture for another use. (See tip.)

Insert both ends of each chive piece into egg yolk mixture in each egg to resemble handle on a basket.

Press dill pieces around edges of egg yolk mixture; sprinkle with paprika.