Classic Deviled Eggs
These Classic Deviled Eggs are dill-icious, perfectly popable and a must-have at bridal showers, brunches, and cookouts.
Duke's Kitchen
Duke's Kitchen
Recipe - Carencro #629
Classic Deviled Eggs
Prep Time15 Minutes
Servings4
Cook Time11 Minutes
Ingredients
1 dozen eggs
3 Tbsp. Duke's Mayonnaise
2 tsp. yellow mustard
1 1/2 tsp. dill weed
Salt and pepper, to taste
Directions
- Place eggs in a single layer in a saucepan. Fill with cold water, covering eggs by at least 2 inches.
- Bring to a boil, cover, turn off heat and let sit 10 minutes.
- Remove eggs from saucepan and place in cold water.
- Once eggs are cool to the touch, peel and cut in half lengthwise. Remove yolk from eggs and place in a mixing bowl, while setting the egg halves on a serving dish.
- Mash yolks with a fork and mix in mayonnaise, mustard and dill weed. Add salt and pepper to taste.
- Spoon mixture into egg halves or place mixture in a zip-top bag, seal, snip bottom corner of bag and pipe mixture into halves.
- Garnish with fresh dill and/or a sprinkle of paprika as desired.
15 minutes
Prep Time
11 minutes
Cook Time
4
Servings
Directions
- Place eggs in a single layer in a saucepan. Fill with cold water, covering eggs by at least 2 inches.
- Bring to a boil, cover, turn off heat and let sit 10 minutes.
- Remove eggs from saucepan and place in cold water.
- Once eggs are cool to the touch, peel and cut in half lengthwise. Remove yolk from eggs and place in a mixing bowl, while setting the egg halves on a serving dish.
- Mash yolks with a fork and mix in mayonnaise, mustard and dill weed. Add salt and pepper to taste.
- Spoon mixture into egg halves or place mixture in a zip-top bag, seal, snip bottom corner of bag and pipe mixture into halves.
- Garnish with fresh dill and/or a sprinkle of paprika as desired.