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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 is my favorite way to prepare deviled eggs for entertaining and everyone just loves them.
First things first: what exactly are deviled eggs? This savory bite-sized appetizer starts with hard-boiled eggs that have been shelled, halved, and filled with a creamy mixture of the cooked egg yolks, mayonnaise, mustard, and whole bunch of other punchy ingredients. They are generally served chilled as a side dish or appetizer.
This particular recipe is my riff on Hillstone Restaurant’s recipe that I absolutely adore. The punch and tang from the dill relish and the texture from the celery makes every bite just so dang delicious. I find them quite addicting and I’ve been told by friends and family that they are the best deviled eggs ever! I know I am biased, but I obviously agree.
These deviled eggs take a little bit of time and energy to make, but they are easy enough for anyone to prepare and totally worth the effort. Plus, they are always a hit around the table!
ingredients:
- Large Eggs
- Celery
- Mayonnaise
- Yellow Mustard
- Dill Relish
- Fresh Dill
- Fresh Parsley
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Distilled White Vinegar
- Ground Paprika
step-by-step:
step one: cook the eggs
Fill a large pot about halfway full with water and bring to a boil. Gently lower the eggs into the water and boil for 11 minutes. Meanwhile, make an ice bath (a large bowl of ice water) for the eggs. Immediately following the cook time, transfer the eggs to the ice bath and let cool for 10 minutes.
step two: make the filling
Meanwhile, combine the celery, mayonnaise, mustard, dill relish, dill, parsley, garlic, salt, pepper, and vinegar in a large bowl until smooth and creamy.
step three: prep the eggs
Peel the 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 stir until well-combined and smooth.
step four: fill the egg whites
Spoon the filling mixture into a sandwich-sized zip-top bag or pastry bag. Make a small incision and cut the tip off the bottom corner of the bag. Gently squeeze the filling into each cavity of the egg whites until they are evenly filled. Garnish with paprika and more fresh dill. Serve and enjoy!
Yes! A little bit of distilled white vinegar adds the perfect amount of acidity against some of the other creamy, rich ingredients in the deviled egg filling.
Letting the eggs cool in the ice bath will help the shell to separate from the cooked whites, making it easier to peel. Once they’ve cooled, gently tap and roll the egg on a cutting board until the shell starts to crack. Use your fingers to peel the shell away from the egg white, being mindful of any tiny pieces of shell that may stick to the whites.
Made with simple ingredients that have so much flavor, these Deviled Eggs will wow you! Give the recipe a try and let me know what you think of it in the comments below.
looking for more appetizer recipes? try these!
Bacon Apricot Zingers with Blue Cheese Drizzle
Deviled Eggs
Ingredients
- 12 large eggs
- 1 small celery stalk, minced
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon dill relish, drained
- 1 tablespoon finely chopped fresh dill, plus more to garnish
- 1 teaspoon finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon distilled white vinegar
- paprika, to garnish
Instructions
- Fill a large pot about halfway full with water and bring to a boil. Gently lower the eggs into the water and boil for 11 minutes. Meanwhile, make an ice bath (a large bowl of ice water) for the eggs. Immediately following the cook time, transfer the eggs to the ice bath and let cool for 10 minutes.
- Meanwhile, combine the celery, mayonnaise, mustard, dill relish, dill, parsley, garlic, salt, pepper, and vinegar in a large bowl until smooth and creamy.
- Peel the 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 stir until well-combined and smooth.
- Spoon the filling mixture into a sandwich-sized zip-top bag or pastry bag. Make a small incision and cut the tip off the bottom corner of the bag. Gently squeeze the filling into each cavity of the egg whites until they are evenly filled. Garnish with paprika and more fresh dill. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A big hit at our Thanksgiving! Will definite be adding this recipe to the holiday rotation
I’ve made this recipe several times and I love it, but was considering using a food processor or immersion blender for a smoother filling consistency, what do you think?
yes you can do that- you just might need a touch more liquid to thin it out/make it smoother!
How long do these keep?
They keep in the fridge for 3-4 days.
👏🏻❤️Served these for Easter! Delicious!😋! I forgot to buy parsley so I used chives and it was fine. Making a second batch today, Easter Monday.
Thanks so much for sharing this recipe. I’m looking forward to trying more of yours. 👏🏻💜🌷
That’s a great modification, thanks for commenting!
What kind of dill relish do you use?
I use this one typically!
https://www.wholefoodsmarket.com/product/365-by-whole-foods-market-organic-dill-relish-10-fl-oz-b074hcgpp3
I am obsessed with truffle oil now because of your Bibb salad recipe. Do you think adding some to this deviled eggs recipe would work? For a truffled deviled egg?
Would Dijon mustard work instead of yellow?
yes!
How many days would these last in the fridge ?
I’d say about 2-3 days!
Hi! Can’t wait to try this for Easter tomorrow! Can I make this in advance? Or should I wait to put the filling in the eggs on the day of?
I do make mine a day in advance and they are still wonderful! Just store in an airtight container.