Ingredients
Scale
- 12 large eggs
- 2 tbsp celery stalk, minced (about 1 stalk)
- 2 tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tbsp dill relish, drained
- 1 tbsp fresh dill, finely chopped
- 1 tsp parsley, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp distilled white vinegar
- Paprika, for serving
Instructions
- Boil the Eggs: Bring a large pot filled about halfway with water to a boil. Gently lower the eggs using a ladle and boil for 11 minutes.
- Create an Ice Bath: While the eggs boil, prepare a large bowl filled with ice water.
- Cool the Eggs: After the cooking time, immediately transfer the eggs to the ice bath and let them cool for 10 minutes.
- Mix the Filling: In a bowl, combine the minced celery, mayonnaise, mustard, dill relish, chopped dill, parsley, garlic, salt, pepper, and vinegar, stirring until well combined.
- Prepare the Eggs: Once cooled, peel the hard-boiled eggs and slice them lengthwise. Gently scoop out the yolks and add them to the relish mixture.
- Mash & Mix: Use the back of a fork to mash the yolks and stir until the mixture is smooth and well-combined.
- Fill the Egg Whites: Spoon the yolk filling into a sandwich-sized ziplock bag. Cut a small incision at the bottom corner and gently squeeze the mixture into each egg white half.
- Sprinkle & Serve: Finish with a sprinkle of paprika and serve these delightful Deviled Eggs to your guests!
Notes
For a healthier twist, consider replacing mayonnaise with Greek yogurt or avocado. Perfect for make-ahead prep!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg