Classic Deviled Eggs
When going to a potluck or church event, is there anything better than a large plate of classic deviled eggs? This recipe is the ticket to a classic version topped with dill or paprika. The creamy texture of the filling when paired with the hardboiled egg vessel is a delicious pairing that cannot be rivaled!
Servings: 24 servings
Ingredients
- 12 large eggs hard-boiled and shelled
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 small sprigs fresh dill (optional)
- 2 tsp apple cider vinegar
- chopped fresh dill (to garnish as desired)
- paprika (to garnish as desired)
Instructions
- Cut each shelled hard-boiled egg in half lengthwise and remove the yolk.12 large eggs
- To a blender or food processor, add the egg yolks, salt, pepper, Dijon mustard, mayonnaise, fresh dill, and apple cider vinegar. Blend until smooth and creamy, 30-60 seconds. Scrape the sides of the container if necessary and blend to combine.⅓ cup mayonnaise, 2 tsp Dijon mustard, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2 tsp apple cider vinegar, 2 small sprigs fresh dill (optional)
- Decant the yolk filling into a pastry bag and fill each egg white half with a rounded amount of filling. Alternatively, a spoon can be used to fill the eggs. Set on a plate to serve and garnish with dill, paprika, or smoked paprika, if desired.chopped fresh dill (to garnish as desired), paprika (to garnish as desired)
Video
Notes
- The deviled eggs can be prepared 6 hours ahead, covered, and stored in the refrigerator.
Nutrition
Serving: 1serving | Calories: 57kcal