Deviled Eggs with Fresh Dill (Printable)
Classic deviled eggs with creamy yolk, fresh dill, and smoked paprika, ideal for parties and easy prep.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1 tablespoon finely chopped fresh dill
06 - 1/8 teaspoon salt
07 - 1/8 teaspoon freshly ground black pepper
→ Garnish
08 - 1 teaspoon smoked paprika
09 - Additional chopped fresh dill for garnish
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to an ice bath and cool for at least 5 minutes. Peel eggs and slice in half lengthwise.
03 - Carefully remove yolks and place in a medium bowl. Set whites aside on a serving platter.
04 - Mash yolks with a fork. Add mayonnaise, Dijon mustard, white wine vinegar or lemon juice, chopped dill, salt, and pepper. Mix until smooth and creamy.
05 - Spoon or pipe yolk mixture evenly into egg white halves.
06 - Sprinkle each deviled egg with smoked paprika and extra fresh dill. Serve chilled.
# Expert Tips:
01 -
- These eggs hit that perfect balance of creamy filling and firm white that keeps people coming back for seconds
- The fresh dill and smoked paprika combination feels fancy but comes together in under 30 minutes
- You can prep everything ahead of time and actually enjoy your own party instead of being stuck in the kitchen
02 -
- Fresh eggs are actually harder to peel so use eggs that have been in your fridge for at least a week
- Letting the filling sit for 10 minutes in the fridge before piping helps the flavors meld together beautifully
- Room temperature eggs prevent cracking when you drop them into the boiling water
03 -
- Use a ziplock bag with the corner snipped off if you do not have a piping bag it works just as well
- Wipe your knife between each egg slice to keep the whites from getting yolk stains