Deviled Eggs Fresh Dill (Print version)

Bright deviled eggs with fresh dill and smoked paprika for a flavorful appetizer or snack.

# Ingredient List:

→ 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. Once boiling, cover the pan, turn off heat, and let eggs sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool for at least 5 minutes. Peel the eggs and slice each in half lengthwise. Carefully remove yolks and place in a bowl.
03 - Mash 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.
04 - Spoon or pipe yolk mixture back into egg white halves. Sprinkle each deviled egg with smoked paprika and additional fresh dill. Serve chilled.

# Expert Advice:

01 -
  • That smoky paprika finish makes people pause and ask whats in them
  • Fresh dill keeps them bright instead of heavy like old school versions
  • The perfect balance of tangy and creamy without being overwhelming
02 -
  • Older eggs actually peel better than fresh ones so buy your eggs at least a week before making these
  • The ice bath step is not optional it stops the cooking and prevents that gross gray ring around the yolk
  • Piping the filling looks fancy but a spoon works perfectly fine if you are rushing
03 -
  • Use a ziplock bag with the corner snipped off if you do not own a piping bag
  • Wipe your knife between cuts for the cleanest presentation possible

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