Deviled Eggs

Deviled Eggs seem to be a house staple around the world and each country has their own version of it. In France they like to fill them with crab meat or tuna. In Romania they mix in pate and butter as a filling. This recipe is a base version and you can add adjust it to your countries liking.

Deviled Eggs Ingredient

This recipe needs only 7 ingredients and you will already have 90% of the ingredients in your pantry.

Eggs: I used medium sized eggs for this recipe.

Mayonnaise: You can make homemade mayonnaise or buy one from the store.

Mustard: I like to use Dijon mustard, but you are OK to use yellow mustard for your filled eggs.

Dill: Fresh dill freshens up the mix and is not too expensive at the store. You can use dried dill, if fresh one is not available to you.

Red Onion: Red onion adds a sweetness to the filling and isn’t to spicy on the taste like white onion. The finer you chop them the better. A great red onion substitute are shallots, due to their mild flavor.

Optional: When I like to add some acidity for filled eggs, I like to add some finely chopped pickles or one teaspoon of lemon juice.

Deviled Eggs

Print Recipe

Easy Deviled Egg recipe with fresh dill and red onion. This recipe is done under 30 minutes.

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 12 portions 1x
• Category: European
• Method: Bowl and Fork
• Cuisine: European

Ingredients

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• 6 eggs
• 6 tablespoon mayonnaise
• 1 tablespoon Dijon mustard (or yellow mustard)
• 1 small red onion
• 1 tablespoon fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Boil your eggs for 8 minutes and cool them off in an ice bath for 5 minutes.
2. Peel your eggs and cut them gently in half to avoid breaking the white.
3. Finely chop your onion and dill.
4. Scoop the cooked egg yolk into a bowl and add your mustard, mayonnaise, red onion, dill and seasoning.
5. Mash the mix with a fork until is smooth.
6. Pipe them into your egg whites or use a spoon to fill your eggs.
7. Keep refrigerated and consume within 2 days.