Sunday, April 1, 2018

Savory Deviled Eggs

'Tis the season for finding ways to use hard boiled eggs! I have made these Deviled Eggs for a few Easter Sundays in a row, and this year the tray was gone within 5 minutes of arriving at my parent's house. My mom happened to have some hard boiled eggs on hand and asked me to make another batch! Needless to say, this recipe is a hit and a great way to use up some of those colorful eggs you may not know what to do with!

  • 6 hard-cooked eggs, halved (instructions on hard boiling can be found here)
  • 1/4 cup mayonnaise
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 12 sprigs fresh dill to garnish (optional)

  1. Cut eggs in half length-wise. Remove yolks and add them to a bowl. Set the whites aside.
  2. Smash the yolks and thoroughly mix in remaining ingredients. Spoon the mixture into the egg whites, top with additional dill and a sprinkle of sea salt.

Difficulty: Very easy (my 9 year old daughter made them with no problem!)
Time: 10 minutes, not including the time to boil the eggs
Source: modified from a recipe from

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