Deviled Eggs with Dill and Smoked Paprika


  • 12 large eggs
  • 6 tablespoons mayonnaise
  • 2 tablespoons sweet relish
  • 4 teaspoons dried dill weed
  • 1 teaspoon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • Directions

  • Step 1

    Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.


  • Step 2

    While eggs are cooking, combine mayonnaise, relish, dill, mustard, salt, and pepper in a medium mixing bowl.

  • Step 3

    Remove eggs from hot water, cool under cold running water, and peel. Halve eggs lengthwise; remove yolks and add to mayonnaise mixture. Mix well. Scoop mixture into a piping bag or plastic baggie. Place in the refrigerator until more firm, 10 to 15 minutes.

  • Step 4

    Pipe the chilled mixture into the emptied and halved eggs. Sprinkle paprika on top of each egg. Serve immediately or refrigerate for up to 7 days.

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