Deviled Eggs are one of those appetizers that are perfect for any gathering! Potlucks, Easter Sunday, and summer picnics, you just can’t go wrong!
This recipe is one of my go-to favorites. They are my riff on Hillstone’s recipe. I love the punch of dill you get in each bite and how tangy they are. I find them quite addicting and I’ve been told by friends and family that they are the best deviled eggs ever! 😉
I hope you give these little guys a try! They are a little bit labor-intensive, but worth the extra work no matter what!
Deviled Eggs
Ingredients
- 12 eggs
- 2 tbsp celery stalk, minced (about 1 stalk)
- 2 tbsp mayo I use Homemade or Primal Kitchen's
- 1 tsp yellow mustard
- 1 tbsp dill relish, drained
- 1 tbsp fresh dill, finely chopped
- 1 tsp parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp distilled white vinegar
- paprika, for serving
Instructions
- Bring a large pot filled about halfway full with water to a boil. When the water comes to a boil, gently lower the eggs into the pot (I use a ladle for this) and boil for 11 minutes. While the eggs boil, draw an ice bath (a large bowl of ice water) for the eggs. Immediately following the cook time, transfer the eggs in the ice bath and let cool for 10 minutes.
- Meanwhile, In a bowl, combine the celery, mayo, yellow mustard, dill relish, dill, parsley, garlic, salt, pepper, and vinegar. Stir to combine.
- Peel the hard boiled eggs and slice lengthwise. Gently scoop out the yolks (I use a teaspoon for this) and add it to the relish mixture. Using the back of a fork, mash the yolk and then stir until well-combined and smooth.
- Spoon the filling mixture into a sandwich sized ziplock bag. Make a small incision and cut the tip off the bottom corner of the bag. Gently squeeze the yolk into each cavity of the egg whites until each are evenly filled. Sprinkle with paprika. Serve and enjoy!
