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deviled eggs piped with creamy yellow filling, dusted with paprika and topped with dill fronds, arranged on a white scalloped platter, in a wide horizontal shot, soft natural light, shallow depth of field, landscape orientation

Deviled Eggs with Dill

Tender egg whites are piped with a creamy and tangy yolk filling and finished with a feather of fresh dill.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 halves
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 0.33 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill chopped
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 1 pinch paprika

Method
 

  1. Place the eggs in a pot, cover with water, bring to a boil, then cover and remove from heat for 12 minutes.
  2. Cool the eggs in ice water, peel, and slice in half lengthwise.
  3. Pop the yolks into a bowl and mash with mayonnaise, Dijon, dill, vinegar, and salt.
  4. Spoon or pipe the filling back into the egg whites.
  5. Dust with paprika and a little extra dill before serving.

Notes

Pipe the filling with a zip-top bag for a prettier finish.