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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A classic with a twist. Dill, whole grain mustard, and champagne vinegar come together to add flair to the traditional deviled egg. For more information and tips on making this recipe visit . Ingredients:
12 large eggs |
1/2 cup mayonnaise |
1 teaspoon whole grain mustard |
1 1/2 teaspoons dijon mustard |
1 1/4 teaspoons champagne vinegar |
1 teaspoon dill weed |
1/8 teaspoon salt |
1/4 teaspoon black pepper |
paprika, for sprinkling |
Directions:
1. Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water.
2. Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a spoon or frosting gun. Sprinkle with paprika.
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