Deviled Egg Recipe

Classic deviled eggs elevated with fresh dill, a touch of honey, and smoky paprika for a crowd-pleasing appetizer.

Servings

12

Ingredients

• 6 large eggs, hard-boiled and peeled

• 3 tablespoons mayonnaise

• 1 tablespoon yellow mustard

• 1 teaspoon ground mustard

• 1 teaspoon apple cider vinegar

• 1 teaspoon honey

• 1 teaspoon onion powder

• ½ teaspoon white pepper

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon fresh dill, finely chopped (plus more for garnish)

• ½ teaspoon smoked paprika, for garnish

Steps

1 Halve the eggs: Slice 6 large eggs, hard-boiled and peeled in half lengthwise. Gently pop the yolks into a medium bowl and arrange the whites on a serving platter. Use baking soda while boiling eggs for easy peeling.

2 Make the filling: Mash the yolks with a fork until fine and crumbly. Add mayo, mustards, ACV, honey, onion powder, salt and both peppers. Mix until very smooth and creamy. Fold in 1 tablespoons fresh dill, finely chopped (plus more for garnish). Taste and adjust seasoning — add a little more ACV for tang or honey for balance.

3 Fill the whites: Spoon or pipe the filling into the egg white halves. For a clean look, use a zip-lock bag with a corner snipped off or a piping bag fitted with a star tip.

4 Garnish & serve: Dust generously with smoked paprika, for garnish and top each egg with a small sprig of fresh dill. Serve immediately or refrigerate uncovered for up to 2 hours before serving.

Notes

Tips: For super smooth filling, press the yolks through a fine mesh sieve before mixing. Make ahead: Fill up to 4 hours ahead and keep covered in the fridge — add the paprika garnish just before serving so it stays vibrant. Variations: A small amount of pickle juice can substitute for the ACV, and a pinch of cayenne can be added alongside the white pepper for a little heat.