Simply Elegant Dill Deviled Eggs

These dill deviled eggs are delightfully tangy and so very simple to prepare! All you need is a little dill mustard, creamy horseradish and mayo to whip up these tasty little conversation pieces.

The dill deviled egg is truly one of my favorites. It’s such a complementary flavor, and dill mustards can be SO delicious!

Sometimes, I like to serve my dill deviled eggs with pickle juice-soaked mustard seeds to really punch up the flavor and add some exciting texture, but for this one, a single sprig of dill was perfectly elegant.

When throwing intimate cocktail parties for a few friends, I like to have a cheese plate, and then a nice little appetizer plate of 2 or 3 special treats. I always have deviled eggs on my appetizer plate, but I like to pair them with complementing flavors.

With dill deviled eggs, I like to serve prosciutto-wrapped asparagus with goat cheese. The tanginess of the deviled eggs and the sourness of the goat cheese is so nicely complemented by the prosciutto and asparagus. Nothing overpowers anything else.

How to Ensure Your Eggs Are Perfectly Tasty When Your Guests Arrive

A great tip for ensuring your deviled eggs are at peak-deliciousness when your guests arrive is to not fill them until just before they get there. If you fill them an hour or so before cocktail hour and place them in the fridge, they begin to dry out and discolor. Even if I put them in an air tight container, they just get a little “less than fresh.”

So once your eggs are cut and your filling is mixed, place the whites in a container in the fridge. Then, place your pretty tip in your pastry piping bag and seal the ends with a rubber band or twisty tie.

Fill your bag with your filling, and seal the other end too. 10 minutes before cocktail hour, assemble your egg whites on a pretty dish, remove the rubber band around the tip of your pastry bag and fill your eggs. Even if your guests are fashionably late, your deviled eggs will look and taste fresh for at least a half hour.

A Few More Deviled Egg Pro Tips!

1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.

2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.

3. No need to always gouge out your yolks with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.

4. To get perfectly smooth egg-fillings, push the yolks through a mesh strainer before mixing in your mayo and mustard.

5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.

6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.

7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.

8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.

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