Total Time
Prep 10 mins
Cook 15 mins

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 Nutrition


  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.
Most Helpful

I enjoyed these deviled eggs! I scaled down the recipe for 4 eggs. I liked the whole grain mustard, gave a nice tang. Thanks! Made for PAC event.

Sharon123 March 06, 2011