Sunday, June 19, 2011

Deviled Eggs

8-12 boiled eggs
1/4 cup mayonnaise
1/4 cup white wine or vinegar
2-3 tbsps. spicy brown mustard
Fresh juice from half a lemon
1/4 cup chopped dill plus a few sprigs for each egg
Paprika (optional)
Salt & pepper

After the eggs are boiled, run under cold running water.

Crack the eggs open.  I like to crack them open under cold running water just to make sure all egg shell remnants are washed away, it doesn't hurt the egg at.

On a recipe that I read about boiling eggs, it said not to use fresh eggs because otherwise the membrane will stick and ruin the egg as you peel it.  Fortunately, I had a batch of both fresh and week old eggs so I used the older ones and look how neat and clean they look??

Take each egg and cut in half.

I boiled my eggs a little too long, that's why the yolk is a little green on the outside but it doesn't hurt the taste at all.  Anyway, I couldn't take pictures as I scooped the egg yolk out because both my hands were busy and messy.  Put all the egg yolks in a food processor.

  Add the mayo and lemon juice.  I happened to have a giant lemon for some reason, that's why it looks so big, it really was!

Add the dill, brown mustard and white wine or vinegar.  Sprinkle in salt and pepper.

Mix for about a minute until all the ingredients are completely blended and there are no lumps.

Once again, I was not able to take a picture as I scooped the creamy mixture into the eggs.  Fill each egg just above the rim.  Don't worry there's plenty of the mixture for each egg.  Once each egg is filled, take a dill sprig and place it on top.  Sprinkle some paprika if you'd like ( I happen to love the flavor it gives the eggs).

Don't forget to add the final touch, a piece of pimiento on top of each egg.  Presentation people, it's all about presentation.

As I scoured the internet for Deviled Eggs and got a little overwhelmed, I just decided to make my own recipe.  I'm not crazy about the taste of egg yolk, but when it's got enough salt, peppery flavors and a touch of tanginess then that to me is a perfect deviled egg that I'm more than likely to enjoy.  I started out on purpose by not adding a lot of mayonnaise because I'm not crazy for mayonnaise plus I wanted these eggs to be a little  "healthy" side.  To me, the more mustard and tanginess, the better.

They were a hit and they're all gone!

I partied at:


  1. I am a sucker for deviled eggs. Your version sounds so good! I've not thought of using lemon juice in my deviled egg mixture, nor have I thought to decorated them with a Pimento. Yours looks almost too pretty to eat!

  2. Yum...I am going to make these today!

    Have a marvelous Monday ~Natalie

  3. Hello friend...

    Mmm...I love deviled eggs! I do mine a little different than yours but I would love your recipe! I never add pickles to my eggs but that sounds yummy! Thanks so much for sharing your recipe with us and for joining in with the Sunday Favorites party this week! Hope that my note is finding you well, my friend!

    Have a wonderful week!


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