Spicy Dill Cream Deviled Eggs
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Spicy Dill Cream Deviled Eggs are a vibrant and flavorful spin on the timeless classic, bringing a delightful kick to your appetizer table. Each egg half is lovingly dipped in paprika, creating a stunning presentation that hints at the savory goodness to come. The creamy filling, made with mascarpone and sour cream, is infused with fresh herbs like dill, parsley, and chives, offering a refreshing contrast to the spiciness. Ideal for family gatherings, picnics, or a cozy evening with friends, these deviled eggs are not just visually appealing but also a burst of flavor in every bite. Prepare to impress your guests with this cozy yet sophisticated dish!
A Spicy Combination:
These Spicy Dill Cream Deviled Eggs are a delightful spin on the traditional deviled egg, transforming it into a zesty, flavorful treat that tantalizes the taste buds. To prepare these elegant bites, hard-boiled eggs are halved, and the yolks are blended with mascarpone, paprika, and Dijon mustard balanced perfectly by the fresh, aromatic taste of dill. This mixture, with its smooth and spicy profile, is then spooned or piped back into the egg white halves, creating a vibrant contrast that is both appealing and indulgent. Garnished with paprika and a sprig of dill, these deviled eggs are not only bursting with flavor but also make for a striking appetizer at any springtime gathering or cozy get-together.
Why You’ll Love This Recipe:
Rich in Flavor: The combination of creamy yolks and mascarpone with the tang of vinegar and Dijon mustard creates a delightful harmony that is both satisfying and delicious.
Easy to Prepare: With simple ingredients and straightforward steps, this recipe is accessible for cooks of all skill levels.
Perfect for Entertaining: Whether it’s a cozy gathering or a festive celebration, these spicy dill deviled eggs are sure to impress your guests.
Gathering Ingredients:
Eggs. Large eggs work best for this recipe so that you get the most of your yolks! For deep yellow yolks, use eggs from pasture raised hens or from a small, local flock that grazes on fresh grass.
Mayonnaise.
Sour Cream.
Dijon mustard. You can substitute Dijon mustard for any other type of mustard you prefer.
Vinegar. For this recipe, I recommend using distilled white vinegar, but you can also use apple cider vinegar.
Dill. If you do not have access to fresh herbs, dried herbs can be used in their place. Simply reduce the amount by half.
Chives.
Smoked Salmon. You can find smoked salmon in most grocery stores in the deli department.
Salt & Pepper.
How to Make Spicy Dill Cream Deviled Eggs:
Step One: Begin by hard boiling the eggs.* Once they are hard boiled, chill the eggs fully in the refrigerator, about 2 hours.
Step Two: Taking the chilled eggs, slice them in half horizontally with a sharp knife. To avoid residue from the yolks on your knife, wipe down the knife between eggs.
Step Three: Gently remove the yolks. Place the yolks into a fine mesh sieve and press them through the sieve into a medium bowl. This will help to prevent any large clumps from forming in your filling. Set the halves of the egg whites on a flat plate and set these aside for now.
Step Four: To the same bowl with the yolks, add the mayonnaise, sour cream, mascarpone, Dijon mustard, vinegar, chives, dill, salt, and pepper. Mix the ingredients together with a wooden spoon or silicone spatula until well combined, about 2 to 3 minutes. Adjust the seasonings to your taste.
Step Five: Transfer the filling to a disposable piping bag with the tip cut off. You can also use a fancier piping tip such as a French star tip. Pipe the filling to the well where the egg yolk used to be in each egg white half until they just poke out of the top. Otherwise, you can simply spoon the filling into the wells of the egg whites.
Step Six: Top each egg with a little chunk of smoked salmon and a sprig of fresh dill. Cover the eggs loosely with a cover or plastic wrap** and store in the refrigerator for at least 30 minutes before serving. These deviled eggs can be kept at their freshest for about 3 days in the fridge.
Tips for The Best Spicy Dill Cream Deviled Eggs:
Add Fresh Herbs: Incorporate fresh dill, chives, or parsley for a burst of flavor and a touch of color. These herbs complement the spicy filling beautifully and add a delightful freshness.
Include Zesty Elements: A splash of lemon juice or a dash of horseradish can elevate the taste. Balance the rich flavors of the filling with some acidity or spice.
Chill Before Serving: Allow the filled eggs to chill in the refrigerator for at least 30 minutes. This helps the flavors meld and ensures a refreshing bite.
Make Ahead: These deviled eggs can be prepared a day in advance. Just keep the filling separate from the whites until you're ready to serve to maintain freshness.
Serving Suggestions:
Spicy deviled eggs with dill can be enhanced by a variety of delectable pairings that elevate their vibrant flavors. A light and refreshing cucumber salad drizzled with a zesty yogurt dressing brings a cool contrast, making each bite of the deviled eggs more enjoyable. For those craving something savory, serve them alongside a platter of crispy bacon-wrapped asparagus, adding a touch of smoke and crunch that complements the creaminess of the eggs. If you're in the mood for something a bit heartier, consider offering warm, buttery toasted bagels topped with a smear of herbed cream cheese. Finally, a chilled glass of cucumber-infused lemonade can provide a refreshing palate cleanser, tying together the spiciness of the eggs with a hint of sweetness. These pairings not only enhance your meal but also create a cozy, inviting atmosphere for your guests.
Try serving this easy deviled eggs recipe alongside these delicious dishes at your next spring picnic:
Final Thoughts:
These Spicy Dill Cream Deviled Eggs are the ultimate addition to your gathering, inviting everyone to savor their creamy, zesty goodness. Coated in a vibrant layer of paprika and garnished with fresh dill and chives, they not only elevate your table but also delight your guests with every bite. Perfect for any occasion, these deviled eggs seamlessly balance classic comfort with a touch of sophistication. Whether it's a festive brunch or an intimate picnic, this recipe is sure to be a crowd-pleaser that brings smiles and satisfaction. Embrace the magic of flavor and presentation, and watch as your guests come back for seconds!
xoxo Kayla
Spicy Dill Cream Deviled Eggs
Each egg half is lovingly dipped in paprika, creating a stunning presentation that hints at the savory goodness to come. The creamy filling, made with mascarpone and sour cream, is infused with fresh herbs like dill, parsley, and chives, offering a refreshing contrast to the spiciness. Ideal for family gatherings, picnics, or a cozy evening with friends, these deviled eggs are not just visually appealing but also a burst of flavor in every bite.
Ingredients
- 12 large eggs
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 oz (56 g) mascarpone or cream cheese, softened
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 ml) distilled white vinegar
- 1 tbsp (3 g) fresh chives, chopped
- 1 tbsp (3 g) fresh dill, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (6 g) spicy garlic seasoning*
- Fresh dill and chives, for garnish
Instructions
- Begin by hard boiling the eggs.* Once they are hard boiled, chill the eggs fully in the refrigerator, about 2 hours.
- Taking the chilled eggs, slice them in half horizontally with a sharp knife. To avoid residue from the yolks on your knife, wipe down the knife between eggs. Gently remove the yolks. Place the yolks into a fine mesh sieve and press them through the sieve into a medium bowl. This will help to prevent any large clumps from forming in your filling. Set the halves of the egg whites on a flat plate and set these aside for now.
- To the same bowl with the yolks, add the mayonnaise, sour cream, mascarpone, Dijon mustard, vinegar, chives, dill, salt, and pepper. Mix the ingredients together with a wooden spoon or silicone spatula until well combined, about 2 to 3 minutes. Adjust the seasonings to your taste.
- Transfer the filling to a disposable piping bag with the tip cut off. You can also use a fancier piping tip such as a French star tip. Pipe the filling to the well where the egg yolk used to be in each egg white half until they just poke out of the top. Otherwise, you can simply spoon the filling into the wells of the egg whites.
- Top each egg with a sprinkle of spicy garlic seasoning, a sprig of fresh dill, and some fresh chopped chives. Cover the eggs loosely with a cover or plastic wrap** and store in the refrigerator for at least 30 minutes before serving. These deviled eggs can be kept at their freshest for about 3 days in the fridge.
Notes
*Spicy Garlic Seasoning: Combine equal amounts of garlic powder, onion powder, dried parsley, red pepper flakes, chili powder, flaky sea salt, and ground black pepper in a small dish.
**To make hard boiled eggs: Bring a large pot of water to a rapid boil. Once the water is bubbling rapidly, carefully place the eggs into the water. Boil the eggs for 12 minutes. Meanwhile, fill a large bowl with ice water, heavy on the ice. Then shut the heat off and remove the pot from the heat source. With a slotted spoon, transfer the eggs to the ice water bath and leave until they cool enough to handle, about 5 to 7 minutes. Tap the eggs gently on the countertop, cracking the shells all over the surface of the egg. Peel off the shells. Store the peeled eggs in an airtight in the refrigerator for about 5 to 6 days.
***To store the eggs. It can feel a bit redundant to store your beautiful eggs covered with cling wrap, ruining their design! To fix this, simply stick a toothpicks into the fillings of the eggs and lay the cling wrap on top of the toothpicks, being careful not to piece it. This will lift the plastic wrap away from the eggs, but still seal in the freshness when wrapped under the plate.
Nutrition Facts
Calories
66
