Ingredients
- Large Eggs (12): The star of the show, providing the creamy base and protein. Choose large eggs for consistent size and yolk richness.
- Mayonnaise (1/2 cup): Adds creaminess and binds the yolk mixture together. Full-fat mayonnaise offers the best flavor and texture.
- Dijon Mustard (1 tablespoon): Provides a tangy kick and depth of flavor that cuts through the richness of the mayonnaise and yolks.
- Fresh Dill (2 tablespoons, finely chopped): The hero ingredient! Fresh dill brings a bright, herbaceous, and slightly lemony flavor that perfectly complements the eggs.
- Lemon Juice (1 tablespoon): Adds brightness and acidity, balancing the richness and enhancing the flavors. Freshly squeezed is always best for the most vibrant taste.
- White Wine Vinegar (1 teaspoon): Adds a subtle tang and complexity, further enhancing the overall flavor profile.
- Salt (1/2 teaspoon): Enhances all the flavors in the recipe. Adjust to taste.
- Black Pepper (1/4 teaspoon): Adds a touch of spice and depth. Freshly ground black pepper is recommended for the best flavor.
- Paprika (for garnish, optional): Adds a touch of color and a mild, slightly sweet flavor as a garnish.
Instructions
- Hard Boil the Eggs: Gently place the eggs in a saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from the heat, cover it, and let it stand for exactly 12 minutes. This ensures perfectly cooked yolks without a green ring.
- Cool the Eggs: Immediately drain the hot water and rinse the eggs under cold running water until they are cool enough to handle. This stops the cooking process and makes them easier to peel. You can also place them in an ice bath for 10-15 minutes for even easier peeling.
- Peel the Eggs: Gently tap each egg all over on a hard surface to crack the shell. Starting under cool running water, peel the eggs. The cold water helps to separate the shell from the egg white.
- Halve the Eggs: Slice each peeled egg lengthwise in half. Carefully remove the yolks and place them in a medium-sized mixing bowl. Arrange the egg white halves on a serving platter or deviled egg tray.
- Mash the Yolks: Using a fork, mash the egg yolks in the bowl until they are smooth and crumbly. Ensure there are no large lumps for a creamy filling.
- Add Flavorings: To the mashed yolks, add the mayonnaise, Dijon mustard, fresh dill, lemon juice, white wine vinegar, salt, and black pepper.
- Mix the Filling: Stir all the ingredients together until well combined and smooth. Taste the mixture and adjust seasoning as needed, adding more salt, pepper, lemon juice, or dill to your preference. The mixture should be creamy, flavorful, and slightly tangy.
- Fill the Egg Whites: You have a few options for filling the egg whites. For a rustic look, simply spoon the yolk mixture into each egg white cavity using a teaspoon. For a more refined presentation, transfer the yolk mixture to a piping bag fitted with a decorative tip (like a star tip). Pipe the filling into each egg white half, creating swirls or rosettes.
- Garnish and Chill (Optional): If desired, lightly sprinkle paprika over the filled eggs for a touch of color and mild flavor. You can also add a tiny sprig of fresh dill for an extra elegant garnish. Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld and the eggs to chill. This also helps the filling firm up slightly.
- Serve and Enjoy: Arrange the Deviled Easter Eggs with Dill attractively on a serving platter. Serve chilled and enjoy the delicious, zesty flavors!
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 10g
- Saturated Fat: 2g