Creamy Deviled Eggs with Dill
These Creamy Deviled Eggs with Dill are smooth, tangy, and packed with fresh dill.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon white distilled vinegar
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried dill, plus more dill sprigs for garnish)
- Salt and pepper to taste
Instructions
- 1
Place a large pot of water on the stove and bring to a boil. Carefully lower eggs into the boiling water. Cook for 10 minutes. Remove eggs from water and put immediately into a large bowl of ice and cold water. Let sit for 10 minutes.
- 2
Peel eggs and cut each one in half with a serrated knife, wiping the knife clean after each cut.
- 3
Transfer 12 of the egg white halves to a serving plate, and place the egg yolks in a large bow. Mash the yolks thoroughly with a rubber spatula until fine in texture (see note below).
- 4
Add mayonnaise, sour cream, mustard and vinegar to the yolks. Stir with a rubber spatula until smooth. Fold in dill and season to taste with salt and pepper.
- 5
Spoon or pipe the yolk filling into 12 of the egg white halves. Garnish with fresh dill. Serve.