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 yokes 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 yokes 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.
This dill deviled egg is 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.
You’ll require a pot, mesh strainer and 2 mixing bowls for this recipe. You’ll also require a pastry piping bag for these deviled eggs to ensure your ribbons of filling are perfectly mixed.
- 6 large eggs
- 1 tbsp. mayo
- 1 tbsp. dill mustard
- 1 tsp. creamy horseradish
- A few sprigs of fresh dill
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Mix in 1 tbsp. of mayo, 1 tbsp. of dill mustard and 1 tsp. creamy horseradish into your egg yokes. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, you may have to adjust the recipe a bit to ensure your consistency is similar to hummus.
Pipe your egg filling into your little eggs! I would suggest always using a pastry piping bag to fill your eggs. They look so much more tasty and professional when perfectly piped.
Garnish your eggs with a single sprig of dill.
You’ll require a pot, mesh strainer and mixing bowl for this recipe. You may also want a pastry piping bag and tip to make them look nice and fancy.