Zesty Deviled Eggs

Submitted by 3 Zesty Lemons

"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 www.3zestylemons.com."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 24 Deviled egg halves

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.

Reviews

[Sharon123]

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.