Deviled Eggs Fresh Dill (Printable)
Bright eggs enhanced with fresh dill and smoky paprika for flavorful appetizers or snacks.
# 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
05 - 1 tablespoon fresh dill, finely chopped
06 - 1/8 teaspoon salt
07 - 1/8 teaspoon black pepper
→ Garnish
08 - 1/2 teaspoon smoked paprika
09 - 1 tablespoon fresh dill, chopped
# 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.
02 - Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10 minutes.
03 - Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes.
04 - Peel the eggs and slice each in half lengthwise. Carefully remove the yolks and place them in a bowl.
05 - Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white wine vinegar, chopped dill, salt, and black pepper. Mix until creamy and well combined.
06 - Spoon or pipe the yolk mixture back into the egg white halves.
07 - Sprinkle each deviled egg with smoked paprika and additional fresh dill. Serve chilled.
# Expert Tips:
01 -
- These elegant little bites make you look like a kitchen pro with minimal effort
- The fresh dill and smoky paprika transform a classic into something memorable
02 -
- Older eggs (7-10 days) peel much more easily than fresh ones
- The filling tastes better after it sits for 30 minutes in the refrigerator
03 -
- A small splash of lemon juice in the filling adds incredible brightness
- Greek yogurt can replace half the mayonnaise for a lighter version