Champagne Dill Deviled Eggs
knife, bowl, Spoon, fork, plastic bag, scissors
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- 1 hard boiled eggs
Slice each egg in half down the middle, longways. Use your hands or a spoon to scoop out each yolk and place in a separate bowl.
- ¼ fl oz Biltmore Champagne Dill Mustard
- ¼ tbsp mayonnaise
- ⅛ tsp smoked paprika powder
Take a third of the jar of Biltmore’s Champagne dill mustard (3 oz) and mix in with the hard boiled egg yolks. Then add the mayonnaise and half the paprika. Stir until creamy and smooth.
- plastic bag
Cut a hole in a sandwich bag (or use a piping bag to be fancy) and fill with your champagne dill mustard/egg yolk filling. Pipe into the empty egg whites and sprinkle with the remaining smoked paprika.
Enjoy your meal!