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Dill Deviled Eggs

  • Dill Mustard

Dill Deviled Eggs

Products in this recipe: Dill Mustard
  • 12 eggs
  • 4 tbsp mayonnaise
  • 6 tbsp Dill Mustard
  • 2 tsp sweet pickle relish
  • Salt & Pepper
  • Fresh dill sprigs

Place 12 eggs in a saucepan and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 17 minutes, off the burner.

After 17 minutes, remove eggs and place into a bowl with ice water to shock and stop the cooking process. After 2-3 minutes, remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate platter. To yolks - add mayo, dill mustard, relish and salt and pepper, to taste, and mix together with a hand mixer until creamy and smooth. (A nice addition is to use chopped up sweet gherkins, in place of the relish.)

Using a resealable plastic bag, spoon the mixture into the bag, and cut one small piece off of the bottom of one corner. Pipe the yolk mixture back into each egg white, enough to fill yolk holes completely. You could also spoon into egg whites. Top each with a small piece of dill sprig. Refrigerate and serve cold.

©2021 Silver Spring Foods, Inc. All Rights Reserved.

Recipe courtesy Silver Spring Foods, Inc.