When it comes to deviled eggs, people seem to have strong feelings. They either love them or hate them. If you’re the latter, well, off you go…maybe over to this party app. If, like me, you love them, keep on reading.
I’ve had a thing for deviled eggs since I was little…they were always on the potluck table at the many church gatherings my mom (dragged) me to, so that might be why. Whatever the origin of my appreciation, here’s why I still enjoy them and why adding a spoonful of fresh dill makes them even better.
- Little effort for big flavour—filling up the egg whites might be the most strenuous step and that’s made quite easy by using a snipped ziplock bag.
- A lighter party appetizer—okay, there is some mayo action happening, BUT eggs are good for you, and here we’re adding in some extra bright green flavour with fresh dill.
- Pretty plates. A platter of garnished deviled eggs is a pretty addition to any buffet table, and especially fitting at cocktail parties, tea parties, baby showers, and the like.
It is much easier to fill the egg whites by squeezing the yolk mixture from a snipped ziplock than by using a small scoop or spoon…and much less messy.
Looking for more quick and easy cocktail party recipe ideas…see these 5 minute maple toasted party nuts or my favourite hot crab dip.
| Prep Time | 5 minutes |
| Cook Time | 10-12 minutes |
| Servings |
makes 12 deviled eggs
|
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tsp ground mustard
- 1/8 tsp salt
- freshly ground pepper to taste
- 2 tsp fresh dill finely chopped
Ingredients
|
- Bring a stovetop pot of water to a boil and gently add six large eggs. Cook for 10-12 minutes. Place eggs in a bowl of cold water with a handful of ice cubes. Let the eggs cool down fully—10-15 minutes.
- Once cool, carefully remove shells and give them a little rinse in cold water to ensure no shell pieces remain. Gently pat dry with a paper towel.
- Slice eggs in half lengthwise and carefully pop yolks into a small mixing bowl. Mash yolks until smooth. Add mayo, mustard, salt, pepper and 1 tsp of the fresh dill (reserve the rest for garnishing)—stir until well combined.
- Using a small spatula, spoon yolk mixture into the bottom corner of a large ziplock bag. Use an elastic to keep the mixture down in the corner (see picture). Snip off the corner (make a ~1/2 inch hole) and gently squeeze yolk filling back into egg whites.
- Sprinkle the remaining tsp of dill over the deviled eggs and add a pinch of salt and pepper. Enjoy!
I love deviled eggs, and these look amazing with the fresh dill, love that tip on using a ziplock to fill the egg whites in a cleaner and more presentable way
Thanks Albert!