Classic Deviled Eggs
Rated 3.6 stars by 67 users
Category
Starters & Snacks
Prep Time
15 minutes
Cook Time
30 minutes
These Classic Deviled Eggs are dill-icious, perfectly popable and a must-have at bridal showers, brunches, and cookouts.
Author: Duke's KitchenIngredients
- 1 dozen eggs
-
3 Tbsp. Duke's Mayonnaise
- 2 tsp. yellow mustard
1 1/2 tsp. dill weed
- Salt and pepper, to taste
Directions
Preparation
- Place eggs in a single layer in a saucepan. Fill with cold water, covering eggs by at least 2 inches.
- Bring to a boil, cover, turn off heat and let sit 10 minutes.
- Remove eggs from saucepan and place in cold water.
- Once eggs are cool to the touch, peel and cut in half lengthwise. Remove yolk from eggs and place in a mixing bowl, while setting the egg halves on a serving dish.
- Mash yolks with a fork and mix in mayonnaise, mustard and dill weed. Add salt and pepper to taste.
- Spoon mixture into egg halves or place mixture in a zip-top bag, seal, snip bottom corner of bag and pipe mixture into halves.
Garnish with fresh dill and/or a sprinkle of paprika as desired.