Dill Deviled Eggs
These deviled eggs have fresh dill in them creating a perfect fresh little bite to a classic recipe.
Servings 12 deviled eggs
Ingredients
- 1 Tablespoon apple cider vinegar
- 6-8 cups cold water
- 6 eggs
- 1/4 cup mayo
- 2 teaspoons yellow mustard
- 2 teaspoons fresh dill or 1 teaspoon dried dill
- salt and pepper to taste
Instructions
- Add apple cider vinegar to cold water in large pot. Stir, then add eggs and bring to a boil. Boil for 1-2 minutes, cover, then remove from heat and let sit covered for 11 minutes.
- Remove boiled eggs from hot water and put in an ice bath for 5 minutes to stop cooking.
- Remove from ice bath and dry the eggs. Gently crack the boiled eggs and remove the shells. Rinse the peeled eggs off just in case there are any lingering shells.
- Slice the hard boiled eggs in half lengthwise. Remove the egg yolks and add to a bowl. After you have removed all egg yolks, set sliced egg whites aside.
- Add mayo, mustard, dill, and salt and pepper to egg yolks and mix with a fork until totally combined. Continue to mash until desired consistency.
- Using a spoon, fill the egg whites with the yolk mixture until full. Top with additional dill, if desired.
- Eat immediately or refrigerate until ready to enjoy!