Whipped Deviled Eggs with Dill

Name: Whipped Deviled Eggs with Dill
Prep time: 20 min
Total time: 30 min
Yield: 8 - 10 serving(s)
Ingredients: 10 large eggs; 6 tbsp. heavy cream; 1 heaping tablespoon dijon mustard; 1 tsp. white vinegar; Kosher salt and black pepper, to taste; 1 tbsp. finely chopped dill, plus small sprigs for topping

Herbed deviled eggs are perfect for any party.

By Ree DrummondPublished: Mar 9, 2021

1 Rating

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Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

30 mins

These eggs are a Drummond family staple!

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Ingredients

10
large eggs
6 Tbsp.
heavy cream
1
heaping tablespoon dijon mustard
1 tsp.
white vinegar
Kosher salt and black pepper, to taste
1 Tbsp.
finely chopped dill, plus small sprigs for topping

Directions

1. Step 1Fill a large pot halfway with water, then bring the water to a boil. Use a slotted spoon to gently lower the eggs into the boiling water. Cover the pot, reduce the heat and let the eggs simmer for 10 minutes. Remove the eggs from the water and run under cold water until completely cooled.
2. Step 2Peel the eggs and slice in half lengthwise. Scoop out the yolks into the bowl of an electric mixer. Add the heavy cream, mustard and vinegar and season with salt and pepper. Whip the mixture together until light and fluffy, scraping the sides once halfway through.
3. Step 3Fold in the dill. Scrape the mixture into a resealable plastic bag or piping bag and snip off a corner. Pipe into each egg white half. Top with dill sprigs