photograph by Matt Hulsman
Yield: 12 deviled eggs.
1 teaspoon salt, divided
6 large eggs
4 tablespoons mayonnaise
1 teaspoon rice vinegar
¼ teaspoon Dijon mustard
1 tablespoon fresh dill, chopped, plus more for garnish
Bring a large pot of water to a rolling boil. Add ½ teaspoon of salt and the eggs to the water. Cook for 6 minutes. Cover with a lid and remove from heat. Let eggs sit for 6 minutes.
Remove eggs from pot and place into an ice bath. Let sit for a few minutes until cooled. Carefully peel each egg. Slice in half lengthwise and place yolks into a bowl. Set whites aside. Break up yolks with a fork until no large lumps remain.
In a separate bowl, mix together mayonnaise, rice vinegar, mustard, the remaining salt, and dill. Add mayonnaise mixture to egg yolks and combine with an immersion blender to achieve a smooth consistency.
Spoon egg mixture into a pastry bag or plastic food bag. Cut a small hole at the corner of the bag and pipe the mixture into each egg white. Garnish each egg with a dill frond.
photograph by Matt Hulsman
Yield: 12 deviled eggs.
6 large eggs, hard-boiled and peeled (see Dilly Deviled Eggs for boiling instructions)
3 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon curry powder
(mild or hot, depending on preference)
½ teaspoon fresh lemon juice
½ teaspoon salt
6 kalamata olives, pitted and minced
Slice hard-boiled eggs in half lengthwise and place yolks into a small bowl. Set the egg whites aside on a serving platter. Break up egg yolks with a fork until no large lumps remain.
In a separate bowl, combine mayonnaise, sour cream, curry powder, lemon juice, and salt.
Add mayonnaise mixture to egg yolks and combine with an immersion blender to achieve a smooth consistency.
Spoon egg mixture into a pastry bag or small plastic food bag. Cut a small hole at the corner of the bag and pipe the mixture into each egg white. Garnish with olives.
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