Deviled Eggs

Classic deviled eggs are always a crowd pleaser. For this recipe, dust with paprika and garnish with fresh dill before serving.

Deviled Eggs
Yield: 24 deviled egg halves Prep 20 mins Chill 1 hr


  • 12 hard boiled eggs, shells removed and eggs halved lengthwise
  • 1/2 cup light mayonnaise
  • 1/4 cup prepared mustard
  • 1/4 cup cider vinegar
  • 1 teaspoon sugar
  • 6 tablespoons softened cream cheese
  • 4 teaspoons fresh chopped dill
  • Paprika for dusting
  • Extra dill for garnish, if desired

Make It

1. Remove yolks from eggs and place in a large bowl; mash with the back of a fork. Stir in the mayonnaise, mustard, vinegar, sugar, cream cheese and dill. Mix well until nice and smooth.

2. Stuff the egg white with the yolk and mayonnaise mixture. Refrigerate for at least 1 hour.

3. To serve, lightly sprinkle with paprika and garnish with additional dill, if desired.