Deviled eggs aren’t just for the Holidays, but if you need a last minute appetizer or a side these make a very tasty addition. These have the creaminess of mayonnaise, with a hint of mustard, celery and dill. Feel free to add any other tasty ingredients as well.
Here’s what you need:
*1/4 C Mayo plus additional if needed.
*1 tsp. mustard of more to taste
*salt to taste
*1 tsp. dried dill weed or more to taste
*1/2 tsp celery seed or more to taste
*paprika for garnish
Place eggs in a small pot and fill with warm water.
Bring to a gentle boil, cover and remove from the heat and let sit for 12 minutes. Drain and fill with cold water, let sit for about 5 minutes or until eggs are cool enough to handle. Peel shells under running water. I find this helps remove the shells easier.
Cut the eggs in half lengthwise.
Scoop out the yolk and place into a food processor. Set aside the whites to fill later.
You can mix this by hand, but I find it easier and you get a creamier consistency when blended in a food processor. If mixing by hand, with a fork, break up the yolks until it resembles the consistency of sand.
Add the rest of the ingredients except for the paprika.
Pulse until smooth scrapping down the sides if needed while mixing. Taste and add any more of the ingredients if needed.
Spoon the mixture into a ziplock bag and cut one of the corner tips.
This makes filling the eggs easier. Slowly fill the eggs with the yolk mixture.
Sprinkle with paprika to garnish.
Serve as an appetizer or a side.