Deviled Eggs Fresh Dill (Printable)
Creamy tangy egg filling with fresh dill and smoky paprika for a flavorful appetizer.
# What You 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
# Steps:
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 Advice:
01 -
- These come together in under 30 minutes but look like you spent all afternoon preparing something special
- The fresh dill and smoked paprika combination creates layers of flavor that make people pause and ask what's different
02 -
- Use the oldest eggs in your carton for easier peeling, fresh eggs cling stubbornly to their shells
- The smoked paprika does more than color, it adds a subtle smoky depth that regular paprika simply cannot provide
03 -
- Wipe your knife between cuts to keep the egg whites pristine and free of yolk smears
- Let the filled eggs sit for at least 30 minutes in the refrigerator, the flavors develop remarkably during that resting period