Deviled Eggs – The Perfect Brunch Recipe

Deviled Eggs – The Perfect Brunch Recipe

Brunch is the NEW black. And rightly so. It’s that meal you have between what you would consider breakfast and lunch. Given that breakfast is one of my favourite meals of the day – it should be no surprise that brunch is a close second! Deviled eggs are a great choice for a Sunday brunch. You get your protein fill plus you can experiment with different fillings! The deviled eggs recipe I am sharing with you today features dill as the added flavour ingredient. Find out what else goes into these simply delicious deviled eggs below!

What you will need to make a dozen deviled eggs:

6 eggs
1 handful of fresh dill
2 tablespoons of mayo
1 teaspoon of mustard (I like Maille’s Original Dijon)
1 teaspoon white wine vinegar
salt & pepper
paprika *optional

To begin, you need to hard boil your eggs. Set eggs in a pot with enough water to cover the eggs. Bring to a boil and let sit for 10 minutes covered. Let run under cold water for 1-2 mins and then peel eggs.

Next cut them in half.

devilled eggs recipe

Carefully scoop the yolks out of each egg half and place in a bowl.


Once you have all of the yolks, mix it with the mayo, dijon, vinegar and sprinkle with a generous amount of salt and pepper. Mash with a fork. Add dill, mash again. You can add more mayo if you want a more moist texture.

devilled eggs recipe

Next, take a ziploc bag, cut off one corner and add your mixture into the bag. This will be used to stuff the deviled eggs gracefully.

devilled eggs recipe

Evenly disperse the mixture into each of the egg cups, you should have enough to fill them all! Once you are done you can sprinkle with paprika or leave as is. I also like to garnish my serving dish with extra dill. What else have you tried in your deviled eggs?

devilled eggs

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