Deviled Eggs Fresh Dill Paprika (Print version)
Creamy tangy egg filling paired with fresh dill and smoked paprika, served chilled.
# Ingredient List:
→ 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 the 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 are the kind of appetizers that make people ask for the recipe before they even finish their first bite
- The filling is incredibly creamy with just the right tangy kick to cut through rich party foods
02 -
- Overcooking the eggs creates that nasty gray ring around yolks and makes them rubbery, so stick to the 10-minute standing time
- Cold eggs are harder to peel, so that ice bath step is absolutely worth the extra bowl to wash
03 -
- Use your freshest eggs for easier peeling, as eggs that are too fresh can be stubborn, but week-old eggs peel like a dream
- If you are serving these outside, skip the piping bag and just spoon the filling in, as heat makes delicate shapes collapse quickly