devilled eggs

These Dill Deviled Eggs are our family&#039;s favorite! They are a simple, yet different devilled egg recipe made with dill, mayonnaise and a secret ingredient. They are both gluten-free, Weight Watchers friendly (@ 1 WW point on the blue plan) and the perfect appetizer or snack for your next potluck, family gathering, picnic, BBQ, movie night, finger food buffet, games night or game day celebration!

Dill Devilled Eggs

eggs

tbsp low- fat mayonnaise

tsp mustard

tsp sugar

lemon juice

tsp Ranch dressing (* I use Lighthouse Homestyle Ranch (it's the best!))

tsp dill

tsp salt

pepper

onion

paprika

Boil eggs until cooked through (hard-boiled), then set in cold water for 15 minutes. ** See video in NOTES for how to make perfectly cooked eggs.

Peel eggs and slice in half, lengthwise.

Carefully remove yolk and place in separate bowl. Break up yolks with a fork.

Then add mayonnaise, mustard, sugar, lemon juice, salt, dill, ranch dressing, pepper and finely chopped onion to bowl with yolks. Mix well.

Fill a pastry bag fitted with a 1 M tip and pipe yolk mixture into egg whites, dividing evenly between all eggs. (See video in NOTES) Alternatively, use a spoon to scoop yolk mixture into centre of egg whites.

Sprinkle with paprika

Garnish

Deviled Eggs with Old Bay Shrimp are easy to make and the perfect finger food for parties, potlucks or Easter.

Deviled Eggs with Old Bay Shrimp

white wine vinegar

mayonnaise

dill pickle juice

mustard

hot sauce (optional)

paprika (plus extra for garnishing)

Old Bay seasoning

salt

Dill

onions

In a large bowl, combine cooked and peeled shrimp with 1 cup of white wine vinegar, refrigerate for 20-30 minutes.

Meanwhile, cut eggs in half, and add egg yolks to a medium bowl, add the rest of the ingredients and stir until smooth.

Distribute the filling into the egg whites evenly. To make the eggs more festive, add the filling to a piping bag fitted with a large star attachment.

Drain the shrimp, place on paper towel and pat dry.

Top each deviled egg with a pickled shrimp, sprinkle some paprika and Old Bay on top. Garnish with green onions and fresh dill. Serve immediately.

https://www.youtube.com/watch?v=RmlxyT5iNLk

Deviled Eggs with Old Bay Shrimp are easy to make and the perfect finger food for parties, potlucks or Easter. They require a few simple ingredients and are ready in about 30 minutes. 
Recipe: https://sweetandsavorymeals.com/deviled-eggs-with-old-bay-shrimp/

Devilled Eggs with Old Bay Shrimp Recipe

These Devilled Eggs are zero SmartPoints per portion on Weight Watchers Freestyle Plan.&nbsp;

Devilled Eggs | Weight Watchers

tbsp fat free mayonnaise

mustard powder (or yellow mustard

paprika (for garnish)

chives (chopped for garnish)

Place the eggs in a saucepan and cover with water. Bring the water to the boil. Once it reaches a boil, reduce the heat so that the water is simmering and set a timer for 7 minutes.&nbsp;

Once the timer goes off, remove the saucepan from the heat and drain off the hot water. Run the eggs under cold running water for a couple of minutes until they are cold enough to handle.&nbsp;

Peel the eggs (see tips in post) and slice each egg length-ways.&nbsp;

Remove the yolks and place them in a small bowl with the mayonnaise, mustard powder and salt. Mix till you have a smooth creamy consistency. Taste and add more mustard or salt if required.&nbsp;

Either spoon the yolk mixture into the egg whites, or fill a piping bag fitted with a large star nozzle and pipe the mixture onto the egg whites.&nbsp;

Sprinkle with a pinch of paprika and some chopped chives.&nbsp;

egg mayonnaise

teaspoon dijon mustard

tablespoon chives, finely chopped

salt and pepper,

Use a teaspoon to remove egg yolks, place them into a bowl

Add mayonnaise, mustard, chives and salt and pepper, stir to combine

Spoon yolk into a zip lock bag, seal bag and snip a small corner off bag

Pipe yolk mixture back into each egg half

Cover and refrigerate until ready to serve

Recipe video above. Arguably everybody&#39;s favourite egg recipe! Easy, affordable party food that&#39;s excellent for making ahead.Making a great one is easy - just don&#39;t overcook the eggs, don&#39;t use too much mayo and make the filling smooth rather than lumpy. Oh, and use butter rather than oil (creamier, tastier - thank you Julia Child!) and enjoy the nifty trick for boiled eggs with a neatly centred yolk.Don&#39;t worry, they&#39;re not spicy. And PS, you don&#39;t need to wait until your next party. They make a great meal with a big Garden Salad on the side!

Devilled eggs

Dijon mustard

Tabasco

tsp white wine vinegar

mayonnaise (, whole egg mayo preferred, or kewpie)

50 g/ 3 tbsp cold unsalted butter

Paprika (, regular/sweet, or smoked)

chives (, finely chopped)

Hard boil eggs, halve, blitz yolks with Filling ingredients except butter, then blitz in butter. Pipe (18 - 20 pieces), garnish, serve!

(ABBREVIATED RECIPE)

Large pot - Bring a large pot with 15cm / 6 water to the boil. Lower eggs in gently using a spider or slotted spoon. Lower heat a tiny bit if needed to stop the eggs from jostling around so much they crack.

Boil and swirl -  Boil eggs for 10 minutes. Swirl the water every minute for the first 6 minutes, using the handle of a wooden spoon. Give the water 4 or 5 fast stirs in one direction to make the water and eggs swirl in the water. The centrifugal force will make the yolks cook centred in the egg white (ie no thin broken egg white walls) (Note 4).

Peel - Fill a sink with cold tap water. Remove eggs from the boiling water using a slotted spoon or spider. Leave for 5 minutes until cool enough to handle. Tap the base then peel under water (it&#39;s easier).

Hard boil eggs with centred yolks:

Remove yolks - Cut eggs in half and remove the yolks using a teaspoon.

Filling - Place the yolks and all filling ingredients EXCEPT butter in a small food processor (Note 5). Blitz until yolks are broken up. Add butter and blitz, scraping down the sides as needed, until the butter is blended through. The filling should be creamy (smear with back of spoon to check).

Choose the best 18 to 20 egg white halves. (Note 6) Brush yolk crumbs off the cut surface.

Pipe - Transfer filling into a piping bag fitted with a nozzle of your choice (I use a star). Fill so it&#39;s mounded - I do about the same amount as a whole yolk.

Sprinkle with paprika and chives. Serve! (Best enjoyed at room temperature rather than fridge cold as the filling is creamier.)

Fill devilled eggs:

What beautiful gesture, love you and Dozer🐶❤️and yes! This yummy devilled eggs!

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Dill Devilled Eggs

Deviled Eggs with Old Bay Shrimp

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devilled eggs

Devilled eggs

Top 5 devilled eggs recipes from across the web

The most viewed devilled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dill Devilled Eggs

Deviled Eggs with Old Bay Shrimp

Devilled Eggs | Weight Watchers

devilled eggs

Devilled eggs

The most viewed devilled eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine