Deviled Eggs

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Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Total Time30

Course: Appetizer

Cuisine: All

Keyword: dill, eggs

Season: Fall, Spring, Summer, Winter

Diet: Dairy Free, Vegetarian

Protein: Eggs

Servings:

Calories: 111kcal

Equipment

1 skimmer or slotted spoon
1 Large Pot

Ingredients

12 eggs*
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp apple cider vinegar
salt + pepper to taste
paprika for garnish
microgreens* optional, for topping
dill* optional, for topping

Instructions

Fill a large stockpot about 3/4 way full. There should be enough water to cover all the eggs by about an inch.
While waiting for the water to come to a boil, prepare a large bowl with ice water. Set aside.
When the water is boiling, reduce the heat to low and gently put the eggs in using a slotted spoon or skimmer. Turn heat back up to boil.
Cook for 12 - 14 minutes. Use the slotted spoon to transfer each egg directly into the bowl of ice water for 5 minutes. This stops the cooking.
Peel the eggs. (Some have luck doing this under lukewarm running water or in a separate bowl of room temp water).
Slice the eggs in half lengthwise and scoop the yolks out of each, into a mixing bowl.
Mix and mash the yolks with the mayonnaise, mustard, vinegar, salt and pepper. Taste and adjust. Mix or whip until desired consistency is achieved.
Use a table spoon to add the yolk mixture back atop the eggs. Sprinkle with paprika and microgreens or dill.

Notes

Food Photography by Sierra Buchholz

Nutrition