Deviled Eggs make every gathering better. But did you know there are literally dozens of ways to make deviled eggs? There are. Many recipes use sweet relish but I hate sweet relish. So I decided to take a classic deviled egg recipe and change a few things. I turned them into Dill Deviled Eggs! They are now my favorite way to make deviled eggs. I have been taking them with me to get-togethers for the last few months and every time someone tries them they love them! I have not had one complaint yet.
To make a batch of Dill Deviled Eggs you will need the following –
12 Eggs
1/2 C Mayonnaise
1 tbsp Yellow Mustard
1 tbsp Dill Relish
1 tsp Kosher Salt
1 tsp Ground Pepper
Paprika
The real trick to the perfect deviled egg is the perfect hard-boiled egg. There are several ways you can hard boil eggs but my favorite way is to use the Dash Egg Cooker. It makes the perfect hard-boiled eggs every single time. Just fill the water reservoir, puncture a hole in the eggs and turn it on. The egg cooker does all the work. You can literally walk away and do other tasks while the eggs cook and you do not need to worry about overcooking them.
Once the eggs have cooked you want to wait for them to cool. You can either put them in ice water for a few minutes or wait for them to cool down. After the eggs have cooled down you’ll need to peel them.
After the eggs are peeled, slice them in half and scoop out the yolks.
Place the yolks in a medium-size bowl, add the mayonnaise, yellow mustard, and mix until smooth. I like to use a fork to mash up the yolks. If the mixture is dry add a little more mayonnaise.
Add in the dill relish, salt, pepper, and mix until well combined.
Place in a piping bag and pipe the mixture back into the egg whites.
Store in the refrigerator in an air-tight container until you are ready to enjoy!
Right before you are going to serve them, sprinkle the dill deviled eggs with a little Paprika.
These will keep in the refrigerator for a few days. But trust me, once you taste them they won’t even last the day!
Dill Deviled Eggs
Ingredients
- 12 Eggs
- 1/2 C Mayonnaise
- 1 tbsp Yellow Mustard
- 1 tbsp Dill Relish
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- Paprika
Instructions
- The real trick to the perfect deviled egg is the perfect hard-boiled egg. There are several ways you can hard boil eggs but my favorite way is to use the Dash Egg Cooker. It makes the perfect hard-boiled eggs every single time. Just fill the water reservoir, puncture a hole in the eggs and turn it on. The egg cooker does all the work. You can literally walk away and do other tasks while the eggs cook and you do not need to worry about overcooking them.Once the eggs have cooked you want to wait for them to cool. You can either put them in ice water for a few minutes or wait for them to cool down. After the eggs have cooled down you'll need to peel them.After the eggs are peeled, slice them in half and scoop out the yolks.Place the yolks in a medium-size bowl, add the mayonnaise, yellow mustard, and mix until smooth. I like to use a fork to mash up the yolks. If the mixture is dry add a little more mayonnaise.Add in the dill relish, salt, pepper, and mix until well combined.Place in a piping bag and pipe the mixture back into the egg whites.Store in the refrigerator in an air-tight container until you are ready to enjoy!Right before you are going to serve them, sprinkle the dill deviled eggs with a little Paprika.These will keep in the refrigerator for a few days. But trust me, once you taste them they won't even last the day!
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