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Classic Savory Deviled Eggs

  • Prep Time: 10 Min
  • Cook Time: 15 Min
  • Servings: 8
  • Recipe Views: 105 Views

Recipe Description: It seems like such a simple blend of ingredients. Almost all classic deviled egg recipes include a creamy combination of egg yolk and mayonnaise. You can stick to a classic mustard or liven things up with a Dijon version. This version includes some fresh dill and garlic to give your deviled eggs a unique flavor.

Ingredients

Directions

Mix all your ingredients together thoroughly. Scoop some of the filling into each of the egg halves. Place on a platter.

Step 1

Eggs: Your eggs need to be hard boiled before preparing this recipe. Place all your eggs in a large pot. Cover them completely with water and bring the pot to a boil. Once the water is boiling, turn the pot off. Let the eggs sit in the pot for 15 more minutes before removing them from the heat. Drain the water and rinse them under cool water to make them easier to handle.

Step 2

The eggs should be peeled, sliced in half and scoop the yolks out of the egg. Place the yolks in a mixing bowl.

Step 3

Mayonnaise: Add the mayonnaise to the egg yolk mixture in the bowl.

Step 4

Vinegar: Place 1/2 teaspoon of white vinegar in the mixing bowl.

Step 5

Dill (optional): Finely chop approximately ¼ teaspoon fresh dill. Add to the egg yolk mixture.

Step 6

Mustard: You can use classic mustard or Dijon mustard for this recipe. The amount is the same. Add the mustard to the mixture.

Step 7

Garlic powder: Add the correct amount of garlic powder to the egg mixture.

Step 8

Salt and pepper: Salt and pepper the mixture to taste.

Serving Suggestions

Chill your deviled eggs until you’re ready to serve them. You can sprinkle a little bit of paprika on the tops of them for a little color. Don’t apply the paprika until you’re ready to serve. You can also use some fresh sprigs of dill on the platter with the eggs for garnish.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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