Creamy Deviled Eggs with Dill
These Creamy Deviled Eggs with Dill are smooth, tangy, and packed with fresh dill.
Servings: 12 Deviled Eggs
Calories: 55kcal
Ingredients
- 7 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon white distilled vinegar
- 2 teaspoons chopped fresh dill or 1 teaspoon dried dill, plus more dill sprigs for garnish
- Salt and pepper to taste
Instructions
- Place a large pot of water on the stove and bring to a boil. Carefully lower eggs into the boiling water. Cook for 10 minutes. Remove eggs from water and put immediately into a large bowl of ice and cold water. Let sit for 10 minutes.
- Peel eggs and cut each one in half with a serrated knife, wiping the knife clean after each cut.
- Transfer 12 of the egg white halves to a serving plate, and place the egg yolks in a large bow. Mash the yolks thoroughly with a rubber spatula until fine in texture (see note below).
- Add mayonnaise, sour cream, mustard and vinegar to the yolks. Stir with a rubber spatula until smooth. Fold in dill and season to taste with salt and pepper.
- Spoon or pipe the yolk filling into 12 of the egg white halves. Garnish with fresh dill. Serve.
Notes
-
- For easy peeling, gently roll the cooked egg on the countertop to develop cracks in the shell. Start peeling at the larger end of the egg (there is an air pocket there that makes it an easier starting point).
- You really want your egg yolks to break down to a fine texture before mixing them with the other ingredients. If they are not breaking down into a fine texture, transfer the yolks to a fine mesh strainer and press them through with a rubber spatula. Even if they don't go through the mesh entirely, the rough texture of it will help break them down. Transfer the yolks back to the bowl and proceed as directed.
- I used a ½ inch closed star piping tip to put the filling in the egg white halves.
- To make ahead, store the filling and egg whites separately (both tightly covered in the refrigerator). Pipe or spoon the filling in just before serving. I will just fill my piping bag with the filling and have it ready to go in the refrigerator. You can make the components up to 2 days ahead.
- Store any leftover deviled eggs tightly covered in the refrigerator for up to 2 days.
- For a Caper-Dill Variation: Add 2 teaspoons chopped capers to the filling.
Nutrition
Calories: 55kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 56mg | Potassium: 38mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 148IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 0.5mg
