Deviled Eggs with Dill and Paprika

Oct

3rd

Deviled Eggs with Dill and Paprika are the perfect elegant appetizer for a party – or a protein-packed snack for game day! It only takes 4 ingredients plus your garnishes and this recipe is as easy as boiling water.

Growing up, we only had Deviled Eggs for the most special occasions. But, I think they are easy enough to make for a simple lunch (pair with salad) or even breakfast if you have some leftover. I like to use dried dill and smokey paprika on top of my eggs, but black olives, fresh herbs, or even fried, crumbled bacon work well. I have a friend who even mixes tuna into her deviled eggs! That’s actually what I originally set out to make, but by the time I got as far as mixing the filling… well… I was overcome with nostalgia and had to stick to the “old way” of making deviled eggs: the way my mom always does.

I have heard all kinds of interesting tips to help ensure a successful egg-boiling scenario. Use eggs that have been sitting in your refrigerator for at least 2 weeks, or start with warm water, or boil the water first, add the eggs second, or add vinegar to the boiling water, or let them simmer slowly over low heat for 20 minutes… the list goes on and on. I am not sure which ideas work and which don’t, but I once had to throw away an entire dozen eggs because I couldn’t get a single one to peel properly! Yet I always boil eggs the same way, so who knows? I hope this method works for you, if you are in the market for a new egg-boiling method.

Deviled Eggs with Dill and Paprika

Serves: 8

Ingredients:

Directions:

Place eggs in a large saucepan and cover with cold water. Bring to a boil. Reduce heat to low, cover, and simmer about 15 minutes. Immediately drain, running cold water over the eggs to stop cooking.

Peel eggs and halve lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork.

Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.

Spoon rounded teaspoonfuls into each egg white half, or pipe using a pastry bag. Sprinkle half the eggs with dill and the other half with paprika. Chill at least 30 minutes to blend flavors.