Deviled Eggs Recipe
Eggs are one of my favorite things to eat, and this appetizer is timeless. Deviled eggs are great for showers because you can prepare them ahead. Just garnish them right before serving.
Tip: Before you cook the eggs, poke a hole in each end of the eggs with a pin and they’ll be easier to peel after they’re cooked.
- 1 dozen eggs
- 2 teaspoons Dijon mustard
- 1/3 cup mayonnaise
- 1 tablespoon minced shallot
- 1 tablespoon sweet pickle relish
- ½ teaspoon Tabasco sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon finely chopped fresh dill, plus sprigs for garnish
- Paprika, for garnish
Place the eggs in a large pot with cold water and bring to a boil, uncovered. Turn off the heat, cover, and let stand for 11 minutes.
Remove the eggs from the pot and immediately plunge them into an ice bath until the eggs are completely cool.
Remove the shells and slice the eggs in half lengthwise. Scoop out the yolks and place into the bowl of a food processor. Set the egg whites aside.
Add the mustard, mayonnaise, shallot, relish, Tabasco, cider vinegar, salt, pepper, and chopped dill to the food processor and pulse until smooth.
Spoon or pipe the egg mixture into the egg white and garnish with dill sprigs and a dash of paprika. Serve on an egg tray.