Deviled Eggs with Fresh Dill (Printable)
Bright, smoky deviled eggs featuring fresh dill and paprika, perfect for easy entertaining.
# What You 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
# Steps:
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 Advice:
01 -
- The smoked paprika adds this gorgeous subtle warmth that makes people pause and ask whats different
- Fresh dill cuts through the richness so you can actually eat more than two without feeling heavy
- These come together in under 30 minutes but look like you spent all day fussing
02 -
- Older eggs actually peel easier than fresh ones so buy your eggs about a week before making these
- The ice bath step is non negotiable unless you want that weird gray ring around the yolk
- Piping the filling looks impressive but spooning them rustic style tastes exactly the same
03 -
- Add a tiny pinch of cayenne to the filling if you like subtle heat behind the smokiness
- Wipe your knife between eggs so you dont get yolk streaks on the whites