Zesty Deviled Eggs
photo by 3 Zesty Lemons
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
24 Deviled egg halves
ingredients
- 12 large eggs
- 118.29 ml mayonnaise
- 4.92 ml whole grain mustard
- 7.39 ml Dijon mustard
- 6.16 ml champagne vinegar
- 4.92 ml dill weed
- 0.61 ml salt
- 1.23 ml 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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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!!