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Deviled Eggs with Dill and Tomatoes

Elevate your appetizer game with these delightful Deviled Eggs featuring fresh dill and juicy tomatoes, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: International
Calories: 80
Ingredients Method Notes

Ingredients
  

Egg Base
  • 8 pieces eggs, at room temperature Use room temperature eggs for easier peeling.
Filling
  • 60 grams whole-egg mayonnaise Can substitute with homemade mayonnaise.
  • 2 tablespoons sour cream Adds creaminess to the filling.
  • 1 teaspoon hot English mustard Adjust amount for preferred spice level.
  • 2-3 drops Tabasco sauce For extra heat, swap with your favorite hot sauce.
  • to taste white pepper Season to your preference.
  • 2 tablespoons finely chopped fresh dill Essential for flavor.
  • pinch sweet paprika For garnish and flavor.
Garnish
  • 12 pieces mini tomatoes Use a variety like cherry or grape for color.

Method
 

Preparation
  1. Bring a medium saucepan of water to a boil over medium-high heat.
  2. Gently lower the eggs into the boiling water and cook for 10 minutes.
  3. Transfer the cooked eggs to an ice-water bath for 10 minutes to cool.
  4. Peel the eggs and slice them in half crossways.
  5. Scoop the yolks into a bowl and mash them with a fork. Press through a sieve into a clean bowl.
Mixing Filling
  1. Add mayonnaise, sour cream, mustard, and Tabasco to the yolks. Mix until smooth.
  2. Season with salt and white pepper.
Assembly
  1. Transfer the yolk mixture into a piping bag fitted with a fluted nozzle.
  2. Slice the bottoms of the egg white halves to allow them to sit flat.
  3. Roll the flat sides of the egg whites in chopped dill to coat them.
  4. Pipe the yolk mixture into each egg white half.
  5. Chill in the fridge for 15 minutes before serving.
  6. Sprinkle with paprika and place a mini tomato on top of each egg.

Notes

Store any leftovers in a sealed container in the fridge for 1-2 days. Consider adding chopped celery for crunch or swapping dill for basil for a different flavor.