Zesty Deviled Eggs
"A classic with a twist. Dill, whole grain mustard, and champagne vinegar come together to add flair to the traditional deviled egg. For more information and tips on making this recipe visit www.3zestylemons.com."
photo by 3 Zesty Lemons
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
24 Deviled egg halves
ingredients
- 12 large eggs
- 1⁄2 cup mayonnaise
- 1 teaspoon whole grain mustard
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄4 teaspoons champagne vinegar
- 1 teaspoon dill weed
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon black pepper
- paprika, for sprinkling
directions
- Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water.
- Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a spoon or frosting gun. Sprinkle with paprika.
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Reviews
-
I enjoyed these deviled eggs! I scaled down the recipe for 4 eggs. I liked the whole grain mustard, gave a nice tang. Thanks! Made for PAC event.
RECIPE SUBMITTED BY
I'm a medical writer who has relocated from Philadelphia to the South. Homesick for the diverse cuisine of my beloved city, I've spent the past year learning to cook, and I love it!!
