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Tiffany's Training Recipe

Dill-Mustard Deviled Eggs

Mustard-forward deviled eggs with dill pickle, fresh dill and a splash of pickle brine for a tangy, savory filling that is not overly sweet or mayonnaise-heavy. They make an easy make-ahead side for schnitzel, grilled meats, picnics or holiday spreads.

American Boil Dairy Free Eggs Gluten-Free Low Sugar Lower Carb Make Ahead
dill-mustard-deviled-eggs
Prep 10 minutes
Cook 15 minutes
Total
Servings 6
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Ingredients

Adjust servings 6 servings

Deviled Eggs

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 1/2 tsp Dijon mustard or spicy brown mustard
  • 1 tsp dill pickle brine or white vinegar
  • 1 tbsp finely chopped dill pickle
  • 1 tbsp finely chopped fresh dill, or 1 tsp dried dill
  • Pinch of salt
  • Black pepper, to taste

Garnish

  • Paprika, for garnish
  • Fresh dill, for garnish, optional

Equipment

  • Medium saucepan with lid
  • Large bowl for ice bath
  • Mixing bowl
  • Fork or potato masher
  • Sharp knife
  • Spoon or piping bag

Instructions

Cook the Eggs

  1. Place the eggs in a medium saucepan and cover with cold water by about 1 inch.
  2. Bring the water to a full boil over medium-high heat.
  3. As soon as the water reaches a boil, cover the saucepan, remove it from the heat and let the eggs stand for 10 to 12 minutes.
  4. Transfer the eggs to an ice bath and let them cool for 5 minutes.
  5. Peel the eggs and pat them dry.

Make the Filling

  1. Slice each egg in half lengthwise.
  2. Gently remove the yolks and place them in a mixing bowl. Arrange the egg-white halves on a serving plate.
  3. Mash the yolks with the mayonnaise, mustard, pickle brine or vinegar, chopped dill pickle, dill, salt and black pepper until smooth and creamy.
  4. Taste and adjust the mustard, brine, salt or pepper if needed.

Fill and Garnish

  1. Spoon or pipe the yolk mixture evenly into the 12 egg-white halves.
  2. Lightly dust with paprika and garnish with extra fresh dill, if desired.
  3. Serve immediately or refrigerate, covered, until ready to serve.

Estimated Nutrition Per Serving

Estimate

Serving size: 2 deviled egg halves

Calories120 kcal
Protein6 g
Carbohydrates1 g
Fat10 g
Fiber0 g
Sugar1 g
Sodium190 mg
Saturated Fat2 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Pair It With

Chicken schnitzel
Pork schnitzel
Roasted or grilled vegetables

Notes

  • Make-ahead: The eggs can be filled up to 4 hours before serving. Keep them covered in the refrigerator and add paprika or fresh dill just before serving.
  • Why it works with schnitzel: Mustard, dill pickle and pickle brine add acidity and sharpness that cut through fried breading and rich meat without adding another salad to the plate.
  • For a slightly sharper filling, use spicy brown mustard. For a smoother, more classic flavor, use Dijon mustard.
  • If the filling is thicker than desired, add a few extra drops of pickle brine or white vinegar rather than additional mayonnaise.
  • Nutrition is estimated per serving of 2 deviled egg halves and will vary by mayonnaise, mustard and pickle brands.
Scan to view this recipe online TiffanysTraining.com https://tiffanystraining.com/recipes/dill-mustard-deviled-eggs/
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