Name: Classic Savory Deviled Eggs
Prep time: 10 min
Total time: 10 min
Yield: 12 deviled egg halves
Ingredients: 6 hard-cooked eggs, halved; ¼ cup mayonnaise; 1 teaspoon rice wine vinegar; ½ teaspoon chopped fresh dill; 1 teaspoon Dijon mustard; ¼ teaspoon garlic powder; ⅛ teaspoon salt; 12 sprigs fresh dill

Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.

Classic Savory Deviled Eggs

eggs,

mayonnaise

rice wine vinegar

dill

Dijon mustard

garlic powder

salt

Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.


Of all the deviled eggs recipes I've tried from this site Hubs thought this one of the best.  For me these were fairly average, but he appreciated their simplicity, enjoying that they didn't have a lot of added  "stuff" in them.  "A deviled egg," he said, "should taste like a deviled egg."

I made these for Thanksgiving tommorrow. I think, it is kind of hard to mess up a deviled egg. With that being said, the dill taste and garlic powder were a little stronger than I cared for when I first made them. However, the next day they tasted very good for some reason. I used Duke's regular mayonnaise and it worked well. For the dill I did use dry, but used 1/3 of the amount as suggested on my spice bottle if subbing for fresh. I made 9 eggs, so I just did 1 1/2 times the recipe. Although, I did end up adding 2-3 more spoons of mayo, after tasting, as I guess I just like them a little more creamy and a little extra dijon to taste. I decided to add a little of the dill on top for a garnish despite it being dry. I thought it looked a little like dry grass, but then after I sprinkled on some red paprika it took on a Christmasy appearance. I thought they were good, but others really liked them, so I will make them again next year.

There seem to be two categories of deviled eggs: the dijon / mayo / vinegar flavor or the sweet / miracle whip flavor. Generally speaking, people tend to love one version and hate the other. As you can probably tell from the recipe, this is the dijon / mayo / vinegar version, and it's the best one I've ever used. Fantastic! Now if only my sweetheart weren't a traitorous sweet / miracle whip version fan.

I have tried five or six allrecipes.com five star recipes from this site and frankly did not like any of them. At all. As in "Seriously? This was rated five stars? I can't even eat it!" However this deviled egg recipe did not disappoint like the others. A classic egg recipe that has a bit of the tart bite that I remember and love. I made these eggs for Christmas Eve with no alterations and they were a huge hit. I made them again for Christmas Day dinner and added one thin slice of very finely chopped red onion and about 2 T (maybe less then a quarter of a stalk) of finely chopped celery and they were even better. This will be my Go To egg recipe from here on out. There is no need to try another one. Thank you!

Love love love. Tangy pretty and easy. It's fun to experiment with other versions but this one is the one that reminds me of the version I grew up with it's pure comfort food and the MOST popular item on the potluck table. If you cut them on the short side and put them back in the paper carton you do not have a dish to recover after the potluck and they do not slide around on the way there. I sprinkle with paprika (because my Mom did) and garnish with parsley or cilantro or something fresh and green. Use Ken's Perfect Hard Boiled Egg recipe to guarantee success.

If you're serving immediately half the garlic powder because its very strong. If serving the next day serve as is. When the egg mixture has time to sit the garlic flavor calms down a bit.

Excellent classic deviled egg. Classic to me anyway =)... I don't care for Dijon so used regular spicy brown mustard. I might add a bit more vinegar next time but will definitely save and use this recipe. Too often my deviled eggs taste different every time I make them. Sometimes a good thing...sometimes not!

Either I did do something wrong or I didn't like it it was too thin

Whether you're having a picnic, a family holiday, or just a snack, these classic deviled eggs are perfect!

classic savory deviled eggs

Prep Time: 10 minutes

Total: 10 minutes

Servings: 12

Cost: $1.56 /serving

Author : Jeff Sikes

Ingredients

Instructions

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