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
Calories: 981kcal | Carbohydrates: 11g | Protein: 68g | Fat: 72g | Saturated Fat: 20g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 1976mg | Sodium: 2343mg | Potassium: 892mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3120IU | Vitamin C: 4mg | Calcium: 334mg | Iron: 10mg