Deviled Eggs with Dill and Paprika

We are halfway through November! Halfway!

On Monday my friends and I are having a Friendsgiving dinner and then the following week is actual Thanksgiving which means over the next couple of weeks I’m going to be cooking more than any other time in the year. & don’t get me wrong, I cook often, just not all the time. I don’t prefer cooking but I’m pretty good at it. I’ve said it before, if I cook for you then know you are cared for by me. Let’s just leave it at that.

The people I’ll be cooking for at the next few gatherings are some of the most important people in my life so you know I gotta show up with my best stuff. I’m kind of known around here for my Deviled Eggs, for years now…a sort of Deviled Egg Queen if you will.

I’m very modest about it clearly.

Read on for my Deviled Egg with Dill and Paprika Recipe

You want to know something crazy? I was never a huge fan of eggs growing up. Ok, that’s putting it lightly, I hated eggs. I hated the way they looked, raw and several ways cooked, I’m looking at you sunny side up. I hated the rotten way they smelled when you boiled them and I hated that my brother wanted them almost every single morning and that he put ketchup on them like some kind of monster! Gag! Just typing it out makes my stomach turn.

It took me many, many, many years before eggs became something I’d ever order off of a menu or look for at a party and you can thank good ol’ Deviled Eggs for that transformation. When done correctly, Deviled Eggs are the perfect little snack, a delicious blend of creamy with a bit of tang, not completely terrible for you and super easy to make. For years now, I’ve brought these very eggs I’m about to share with you to gathering after gathering and am always asked my secret…I have none, it was all trial and error. So today I’ve decided to save you the time by laying it all out in an easy to follow recipe. Pin this post for later and make these for your next game day, holiday gathering or appetizer at home. Plus check out these killer display plates if you’re really trying to stunt!

Quick poll: Paprika or no Paprika?

If you said no Paprika you can leave right now! A deviled egg is not a deviled egg without the paprika sprinkle to complete the dish. Don’t @ me!

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Deviled Eggs with Dill and Paprika

Deviled Eggs with Dill and Paprika for a fresh side dish to wow friends and family at tailgates, holiday gatherings and more.

Course Appetizer, holiday, Side Dish, tailgate

Cuisine American

Keyword egg, holiday dish, tailgate food

Cook Time 15 minutes

Resting Time 15 minutes

Servings 4

Ingredients

• 6 Eggs
• 1/2 cup Mayo use more or less to your taste. I base on consistency.
• 1/2-1 tsp Ground Mustard
• 1/2 tsp Ground Black Pepper
• 1/2 tsp Salt
• 1 pinch Paprika
• 1 tbsp (split) Chopped Fresh Dill

Instructions

1. Boil and peel eggs

2. Slice eggs lengthwise. Remove yolk center and place in small bowl. Save outer whites of eggs for later use.

3. In the small bowl combine yolk centers with Mayo, adding a little at a time and stirring until you reach your desired consistency. You'll want it smooth enough for a piping bag.

4. Once blended add Ground Mustard, Pepper, 1/4 tsp of dill and Salt. Taste and adjust to preference.

5. Scoop blended mixture into piping bag then equally distribute mixture between egg whites.

6. Sprinkle Paprika and remaining Dill over tray of eggs as garnish

7. Refrigerate and then serve cold

YOU MAY ALSO LIKE: THE PERFECT BOILED EGGS, EVERY TIME

Let me know if you try my recipe and if you want to see more recipes like this in the comments below! Also be sure to sign up for my newsletter because my subscribers will be getting the full four recipes I’m making this Thanksgiving season in next weeks newsletter!

Xx Sylvia