Description
These classic deviled eggs are creamy, tangy, and fresh thanks to dill, relish, garlic, and just the right amount of mustard. A timeless party appetizer everyone loves and a perfect make-ahead snack for brunches, picnics, or potlucks.
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 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp distilled white vinegar
Paprika, for serving
Instructions
1. Fill a pot halfway with water and bring to a boil.
2. Lower the eggs into the pot gently. Boil for 11 minutes.
3. Prepare an ice bath. Transfer eggs to it and cool for 10 minutes.
4. In a bowl, mix mayo, mustard, dill relish, dill, parsley, garlic, salt, pepper, and vinegar.
5. Peel cooled eggs and slice them lengthwise.
6. Scoop yolks into the relish mixture bowl.
7. Mash yolks and stir until smooth.
8. Transfer filling to a zip-top bag. Snip the corner to pipe into the egg whites.
9. Sprinkle with paprika. Serve and enjoy.
Notes
Use a teaspoon for scooping yolks cleanly.
For a spicier twist, add hot sauce or cayenne to the filling.
Make the filling ahead and refrigerate separately for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg