Our Recipes / Fresh Made Easy / Dill Devil Eggs

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Dill Devil Eggs

Old-school, slightly posh, and dangerously snackable. A creamy, tangy bite with a fresh hit of Windy Hills Dill. Let’s bring back the canapé.

Cooking instructions with prep time of 15 minutes, cooking time of 20 minutes, serving 4 people.
Halved hard-boiled eggs topped with mayonnaise, garnished with fresh dill, on a white plate with a beige cloth and a light-colored wooden surface.

Shopping List

Fresh Dill, finely chopped

6 large Free Range Eggs

Pantry CHECK

3 tbsp Whole-Egg Mayonnaise

1 tsp Dijon Mustard

1 tsp White Wine Vinegar or pickle brine

Pinch of Salt & White Pepper

Optional: Paprika, extra dill fronds for garnish

Eggs, fresh dill, sour cream, mustard, salt, pepper, and paprika on a white wooden surface, likely for a recipe.

METHOD

  1. Place eggs in a saucepan, cover with cold water. Bring to the boil, then simmer gently for 9–10 minutes.

  2. Drain and chill eggs under cold running water. Peel once cool.

  3. Slice eggs in half lengthwise. Scoop yolks into a bowl.

  4. Mash yolks with mayonnaise, mustard, vinegar, and chopped dill until smooth and fluffy. Season with salt and white pepper.

  5. Spoon or pipe the yolk mix back into egg whites (use a star tip for posh points).

  6. Garnish with a pinch of paprika and dill tips. Chill until ready to serve.

TOP TIP

Dill is delicate — chop just before serving for maximum aroma. Got leftovers? Pop it into butter, dressings or even scrambled eggs for a next-day glow-up.

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