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Deviled Eggs: A Classic Bite of Nostalgia and Flavor

aiting
These Ultimate Tangy Deviled Eggs are packed with bold flavors and a creamy, zesty filling. Perfect for parties, gatherings, or just a protein-packed snack, these deviled eggs combine fresh herbs, tangy relish, and a hint of garlic for a delicious twist on a classic favorite!
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Appetizer
Cuisine American
Servings 12 servings (24 deviled eggs)

Ingredients
  

  • 12 eggs
  • 2 tbsp celery stalk minced (about 1 stalk)
  • 2 tbsp mayo Homemade or Primal Kitchen’s recommended
  • 1 tsp yellow mustard
  • 1 tbsp dill relish drained
  • 1 tbsp fresh dill finely chopped
  • 1 tsp parsley finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp distilled white vinegar
  • Paprika for garnish

Instructions
 

  • Step 1: Boil the Eggs
  • Fill a large pot halfway with water and bring to a boil.
  • Carefully lower the eggs into the water and boil for 11 minutes.
  • Prepare an ice bath (a large bowl filled with ice water).
  • After boiling, transfer eggs into the ice bath and let them cool for 10 minutes.

Step 2: Prepare the Filling

  • In a bowl, mix together celery, mayo, mustard, dill relish, dill, parsley, garlic, salt, pepper, and vinegar until well combined.

Step 3: Assemble the Deviled Eggs

  • Peel the cooled eggs and slice them lengthwise.
  • Carefully scoop out the yolks and add them to the prepared filling mixture.
  • Using a fork, mash the yolks and stir until the mixture is smooth.

Step 4: Pipe & Garnish

  • Transfer the filling into a sandwich-sized ziplock bag and snip a small corner off the bottom.
  • Gently squeeze the filling into each egg white cavity.
  • Sprinkle with paprika for a finishing touch.

Step 5: Serve & Enjoy!

  • These can be made ahead and stored in an airtight container in the fridge for up to 3-4 days.

Notes

  • Want extra tang? Add 1 tsp Dijon mustard for an extra punch of flavor.
  • For a spicy kick, mix in a dash of cayenne pepper or hot sauce to the filling.
  • Make it extra creamy! Substitute half of the mayo with Greek yogurt for a lighter version.
  • Serving Tip: Arrange on a platter with fresh herbs or microgreens for a decorative touch.