Name: Deviled Eggs with Dill and Smoked Paprika
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 24 deviled eggs
Ingredients: 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

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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.

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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.

Nutrition Facts

Per Serving:

126 calories; protein 6.5g; carbohydrates 1.8g; fat 10.5g; cholesterol 188.6mg; sodium 183.5mg. Full Nutrition

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Ingredients

Directions

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