Monday, August 20, 2012

Dill & Stone Ground Mustard Deviled Eggs

I won Best Classic Egg!
This weekend my friend hosted an awesome Deviled Egg Pageant. I've had over a month to plan a recipe, but wouldn't dare post it here and risk it being leaked to my competitors. (I obviously take these things very seriously.) The best part is that I won a prize for Best Classic Egg!

Because we were competing for an audience, this recipe yields 12 eggs (24 halves), and you can alter it based on your needs. I hope you enjoy this recipe. Also, if you have any fantastic deviled egg recipes of your own, please share below!

Pair with
: Red wine (goes well with dill)

Prep Time: 20 minutes (sometimes more, depending on how long it takes you to shell the eggs)
Cook Time: 30 minutes

One (1) dozen eggs, hard-boiled (click on link for boiling instructions)
Four (4) tablespoons of mayonnaise
1 ½ tablespoons of ground stone mustard
½ teaspoon vegan Worcestershire sauce
One (1) tablespoon of freshly diced dill
Plastic sandwich baggie to be used as a pastry bag
Dill sprigs for garnish

Once eggs are completely cool after boiling, shell each egg.
Slice eggs in half and remove the yolk. Spoon yolk into separate mixing bowl.
Set egg whites aside face up.
In mixing bowl with yolk, mix mayonnaise, mustard and Worcestershire sauce. The mixture should be slightly fluffy, and if it is not, add more mayonnaise.
Once that is blended, slowly mix in the dill.
Spoon the mixture into the sandwich baggie and cut one small corner off. You will use this the same way that you would use to frost a cake.
Fill each egg white with the yolk mixture.
Garnish with one dill sprig.
Serve, share, and enjoy!

I also want to mention that the ingredients going into the yolk mixture are just as important as the way that you boil the eggs. Because of that, I researched and found that this was a very successful way of boiling eggs (click link for boiling instructions). Good luck!