Dill-icious Deviled Eggs

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Light, smooth, creamy and absolutely delicious! This modern take on the classic deviled egg has a filling that’s whipped to perfection and bursting with unexpected delightful flavours. We can’t wait for you to try these dill-icious deviled appetizers.

Below makes 10 divided eggs.  

 

What you will need:

  • 5 eggs
  • 1 strip of bacon; cooked;roughly chopped into bite size pieces
  • 1 tbsp. Vinegar
  • Pinch of salt
  • ⅓ cup mayonnaise
  • 1 tbsp. Fresh dill; finely chopped
  • 1 tbsp. Fresh chives; finely chopped
  • ½ tsp. Mustard powder

 

Directions: 

  1. Place eggs in a medium sized pot, and cover with about 2 inches of water. Add vinegar (this makes it easier to peel the eggs), a pinch of salt and bring water to a boil. Once the water is nicely boiling, cover, turn off heat and let sit for 10 minutes. 
  2. Prepare a medium sized bowl by adding cold water and ice cubes. Drain eggs, and immediately place in an ice bath to stop them cooking further. Let cool completely.
  3. Peel eggs, rinse and dry them. Slice eggs in half lengthwise. Gently scoop out the yolks, transferring them into a small mixing bowl. Arrange egg whites onto a serving platter.
  4. Add mayonnaise, fresh dill, chives, mustard powder and a pinch of salt into the mixing bowl with the egg yolks, and using an immersion blender, whip together until very creamy. 
  5. Transfer whipped filling into a small ziplock bag, snip the bottom corner and pipe filling into the egg whites. 
  6. Garnish with chopped bacon, fresh dill and chives. Cover lightly and let chill for at least 1 hour and up to 24 hours before serving. 
  7. Light, creamy and absolutely delicious! This modern take on the classic deviled egg has a filling that’s whipped to perfection and bursting with flavour. We can’t wait for you to try these dill-icious deviled appetizers.

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