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deviled eggs arranged wide in landscape orientation on a white deviled egg platter, creamy piped yolk filling dusted with paprika and topped with dill, natural light, shallow depth of field, fresh dill sprigs blurred behind

Deviled Eggs with Dill

Creamy deviled eggs whipped with fresh dill, Dijon, mayo, and piped and garnished with paprika.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 1 tbsp fresh dill chopped
  • 1 tsp white vinegar
  • 1/4 tsp paprika

Method
 

  1. Place the eggs in a pot, cover with water, and bring to a boil. Cover, remove from heat, and let sit 11 minutes.
  2. Transfer to an ice bath, then peel and halve the eggs.
  3. Scoop the yolks into a bowl and mash with mayonnaise, dijon, dill, and vinegar until smooth.
  4. Pipe or spoon the filling back into the egg whites.
  5. Dust with paprika and a tiny sprig of dill before serving.

Notes

Chill the filled eggs until just before serving so they hold their shape.