Description
These easy deviled eggs with a creamy, tangy filling are perfect for gatherings, brunches, and holidays. Smooth yolks, fresh herbs, and a touch of dill make them totally irresistible.
Ingredients
6 large eggs
2 tbsp mayo (Homemade or Primal Kitchen)
1 tsp yellow mustard
1 tbsp dill relish, drained
1 tbsp fresh dill, finely chopped
1 tsp parsley, finely chopped
2 garlic cloves, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp distilled white vinegar
Paprika for garnish
Instructions
1. Bring a pot of water to a boil. Gently lower eggs in and boil for 11 minutes.
2. Transfer eggs to an ice bath for 10 minutes. Peel once cooled.
3. In a bowl, combine mayo, mustard, relish, dill, parsley, garlic, salt, pepper, and vinegar.
4. Slice eggs in half lengthwise. Scoop yolks into the bowl and mash until smooth.
5. Transfer mixture into a ziplock bag and snip the corner.
6. Pipe yolk mixture into each egg white half.
7. Sprinkle with paprika and serve chilled.
Notes
Boil eggs and make the filling 1 day ahead. Store components separately and assemble right before serving. Add toppings like pickled jalapeños, crispy shallots, or crumbled bacon for extra flair.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0
- Sodium: 260
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 6
- Cholesterol: 190