Description
Classic Blue Ribbon Deviled Eggs offer a creamy, tangy filling made with mayonnaise, dill relish, and yellow mustard, enhanced by parsley flakes and a touch of vinegar. Perfectly seasoned and garnished with paprika, these deviled eggs are an easy and elegant appetizer for any occasion.
Ingredients
Scale
Eggs
- 6 hard boiled eggs
Filling
- 1/4 cup mayonnaise
- 1 Tablespoon dill relish
- 1 tsp parsley flakes
- 1/2 tsp white vinegar
- 1 tsp yellow mustard
- 1/8 tsp salt
- 1/8 tsp onion powder
- Couple dashes of fresh pepper
Garnish
- Paprika for garnish
Instructions
- Prepare Eggs: Slice the hard boiled eggs in half lengthwise and carefully remove the yolks, placing them into a medium mixing bowl. Set the egg whites aside on a platter for filling.
- Mix Filling: To the bowl with the yolks, add mayonnaise, dill relish, parsley flakes, white vinegar, yellow mustard, salt, onion powder, and fresh pepper. Mix everything together thoroughly until the mixture is smooth and creamy.
- Fill Egg Whites: Use a spoon or piping bag to evenly fill each egg white half with the creamy yolk mixture, ensuring each is generously stuffed but neat.
- Garnish: Sprinkle the top of each filled egg half with paprika for a classic finishing touch that adds flavor and color.
- Serve: Arrange the deviled eggs on a serving platter and refrigerate until ready to serve for optimal flavor and freshness.
Notes
- For easier yolk removal, use older eggs and ensure they are fully cooled after boiling.
- Adjust seasoning like salt, mustard, and vinegar to your taste preference.
- To make them more festive, add chopped chives or a small piece of pickle on top along with paprika.
- These deviled eggs can be stored covered in the refrigerator for up to 2 days.
