Classic Deviled Eggs
Ingredients
- 12 large eggs
- 1 small celery stalk, minced
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon dill relish, drained
- 1 tablespoon fresh dill, finely chopped (plus more to garnish)
- 1 teaspoon fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon distilled white vinegar
- Paprika, to garnish
Instructions
- Fill a large pot halfway with water and bring to a boil. Gently lower the eggs in and boil for 11 minutes.
- While the eggs cook, prepare an ice bath (a large bowl filled with ice and cold water).
- When the 11 minutes are up, immediately transfer the eggs to the ice bath. Let them cool for 10 minutes.
- While the eggs cool, combine the celery, mayonnaise, mustard, drained dill relish, fresh dill, parsley, garlic, salt, pepper, and vinegar in a large bowl. Stir until well combined. Set aside.
- Peel the cooled eggs. Slice each egg in half lengthwise.
- Scoop the yolks out with a small spoon and add them to the filling bowl. Mash the yolks with the back of a fork and stir until the filling is smooth and creamy.
- Spoon the filling into a zip-top bag. Snip a small hole in one corner. Pipe the filling into each egg white cavity until evenly filled.
- Garnish with paprika and fresh dill sprigs. Serve immediately or cover and refrigerate until ready to serve.
Notes
- Use eggs that are 7-10 days old for the easiest peeling.
- Do not skip the ice bath - it stops the cooking process and prevents gray yolks.
- Drain the dill relish well before adding to the filling to keep the texture creamy, not runny.
- Taste the filling before piping and adjust salt, pepper, or vinegar to your liking.
- Store filled deviled eggs covered in the refrigerator for up to 2 days. Add fresh garnishes just before serving.
- To make ahead: boil and peel eggs up to 1 day early. Store in cold water in the fridge. Make filling separately. Fill just before serving.