Champagne Dill Deviled Eggs

Champagne Dill Deviled Eggs

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Rebecca Schröeder

Rebecca Schröeder

Community member

"While the Biltmore Champagne Dill mustard is the star of the show, feel free to use any Dijon mustard with some sweetness to it. My dad, who hates deviled eggs, will still eat these. Enjoy!"
Difficulty
Easy 👌
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1
hard boiled eggs
¼ fl oz
Biltmore Champagne Dill Mustard
¼ tbsp
mayonnaise
⅛ tsp
smoked paprika powder

Utensils

knife, bowl, Spoon, fork, plastic bag, scissors

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  • Step 1/3

    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.
    • 1 hard boiled eggs
    • knife
    • bowl
    • Spoon

    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.

  • Step 2/3

    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.
    • ¼ fl oz Biltmore Champagne Dill Mustard
    • ¼ tbsp mayonnaise
    • ⅛ tsp smoked paprika powder
    • fork

    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.

  • Step 3/3

    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.
    • plastic bag
    • scissors

    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!

    Champagne Dill Deviled Eggs

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