Momma's Deviled Eggs
What are your thoughts on dill? Growing up with a Swedish grandmother, my family ate it a lot and I couldn’t stand it. However, the more I try it as an adult the more I love it. I have tried deviled eggs so many ways, but I always seem to come back to my moms way. I tweaked her recipe a bit by adding bacon and balsamic vinegar but I kept her secret ingredient, spicy brown mustard. It gives the egg yolk mixture such an amazing flavor.
Some pearls for making deviled eggs are 1. Cut a small corner of a zip lock baggie off, place the bag into a small cup with the cut side down, and roll the edges of the bag down over the cup. Using a rubber spatula, transfer the egg yolk mixture to the bag then pipette the filling into the egg white. I find this to be so much easier than spooning the mixture into the egg whites. 2. Stick with regular, full fat mayonnaise. I have tried using light mayo and miracle whip, but it simply doesn't stand up to regular mayo. The flavor is just better.
This recipe can be doubled for large crowds or cut in half for a snack. If you love this recipe, share it and leave a comment below! Enjoy!
6 large eggs
3 Tbsp mayonnaise
2 tsp mustard spicy brown
1/8 tsp salt
1/4 tsp balsamic vinegar
1 tsp chopped dill, plus more for garnish (optional)
1-2 slices of bacon, cooked and crumbled for garnish (optional)
Place eggs in a medium sauce pan and cover with cold water
Place over medium-high heat until rapidly boiling then cover and remove from heat
Let sit, covered, for 11 minutes
Place eggs in an ice bath for about 10 minutes until cooled
Remove the eggshell and cut eggs in half
Remove the egg yolk and add to medium size bowl
Stir in mayonnaise, mustard, salt, balsamic vinegar, and dill until well combined
Using a spoon or zip lock baggie with corner cut off, spoon or pipe mixture into egg whites
Top with crumbled bacon and reserved dill and serve.