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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 LOVES them.
Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a concoction made from the egg yolks mixed with other ingredients. They are generally served chilled as a side dish, appetizer or they are a great addition alongside a big salad as a main course. For me? It’s a total crowd pleaser when entertaining and I love making these for gatherings in the spring and summer.
This particular recipe is my riff on Hillstone Restaurant’s recipe that I absolutely adore. The punch of dill, the tang– every bite is 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 bias, but I obviously agree.
Here are the ingredients I add to my Deviled Eggs that make them the best!
-Dill Relish: this is the must for me! Adds a great punch of flavor and tang!
-Fresh Dill and Parsley: this helps amplify and elevate the flavor! A fresh herb is always a must.
-Celery: when you finely minced the celery in this recipe, it adds a nice touch of texture to the Deviled Eggs and I love the flavor that fresh celery gives any dish!
-Mayo: this is an essential ingredient in all deviled eggs to help make them nice and creamy!
-Yellow Mustard: just a touch of yellow mustard adds a little bit of extra tang to these. You can also use Dijon, but I really prefer the classic yellow mustard used here in this recipe.
-Distilled White Vinegar: like I’ve said, these are so good because they have a good tang to them. The splash of vinegar really makes a difference here!
Simple ingredients but these Deviled Eggs have flavor that will WOW you. I hope you give these little guys a try! They take a little bit of time and energy to make, but overall they are SO easy to make and perfect to make ahead for any gathering. Plus, they are always a hit around the table. You seriously cannot go wrong.
- 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
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.