Recipes Appetizers Classic Deviled Eggs 3 Reviews These silky Deviled Eggs are enriched with mayonnaise, Dijon mustard, and dill. A perfect recipe for snacking or your next gathering. By Genova Delicatessen Updated on November 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: José Mandojana Total Time: 10 mins Servings: 14 Jump to recipe A heavy dose of mayonnaise gives the filling of these deviled eggs an extra-silky texture and rich flavor, while sharp Dijon mustard and fresh dill add acidity and brightness to the classic appetizer. Granulated garlic and white pepper impart a subtle complexity without affecting the creamy texture of the yolk filling, and a light dusting of paprika to finish adds a decorative touch and a mildly sweet flavor to balance the richness. The eggs can be boiled up to 1 day in advance and the assembled deviled eggs can be chilled in an airtight container for up to 1 day, making this a great make-ahead party appetizer or bite-size afternoon snack. For a neater presentation, when slicing the hard-cooked eggs in half, wipe your knife blade with a damp paper towel in between each egg for clean cuts and to prevent the yolks from sticking to the blade. You'll notice we recommend a whisk to combine the spice and the yolks: The web of wire loops on a hand whisk not only help to evenly distribute the spices, they work to break apart the hard-cooked egg yolks for a smooth and velvety filling perfect for piping into the egg white boats. you can dress up the deviled egg platter with cornichons and thinly sliced prosciutto if you like. Ingredients 14 hard-cooked eggs 1 ½ cups mayonnaise 1 teaspoon chopped fresh dill, plus more for garnish 1 teaspoon Dijon mustard ⅛ teaspoon white pepper ⅛ teaspoon granulated garlic Paprika, for garnish Directions Peel eggs, and cut in half lengthwise. Scoop yolks into a medium bowl. Place egg whites on a platter, and set aside. Add mayonnaise, dill, Dijon mustard, white pepper, and granulated garlic to bowl with egg yolks, and whisk until mostly smooth, about 1 minute. Transfer mayonnaise mixture to a piping bag or a ziplock plastic freezer bag with a 1/2-inch hole cut in 1 corner. Pipe evenly into egg white halves. Garnish deviled eggs with paprika and additional dill. Make Ahead Deviled eggs can be prepared up to 1 day in advance and stored in an airtight container in refrigerator. Notes Shock hard-boiled eggs in a large bowl of ice water to quickly stop the cooking process. Rate it Print