Dill-icious Deviled Eggs

Deviled eggs make an appearance on every holiday menu I plan. The reason these may be the best deviled eggs ever is because they are from my backyard hens, and you cannot beat the taste of freshness! I prefer a classic style deviled egg, seasoned with a lot of fresh dill. I have been waiting to share this recipe until spring, and with Easter only days away this is a perfect week to post my favorite egg recipe.

Deviled Eggs

12 Hard Boiled Eggs

½ Cup Mayo

1 Tbsp. Fresh Dill

½  Tsp. Pickle Juice

1 Tsp. Diced Jalapeno

1 Tsp. Dijon Mustard

¼ Tsp. Garlic Powder

¼ Tsp. Onion Powder

¼ Tsp. Lawrys Seasoning 

¼ Tsp. Black Pepper

Garnish with snipped Chives

How to Make

1. Hard boil the eggs. Use a large pot and carefully arrange the eggs without overcrowding. Cover with water and bring to a boil over high heat.  As soon as the water comes to a rapid bowl, cover the pot with a lid and remove from heat. Let sit for 13 minutes. Drain the eggs and rinse/soak in cold water to prevent further cooking. Wait 10 minutes and then peel the eggs, slice in half and remove the yellow yolk to a bowl. Set the white hollowed eggs to the side.
2. In a large bowl, mix together the rest of the ingredients including the cooked yellow egg parts with a hand mixer until creamy and well blended.
3. Using a pastry bag, fill with the deviled egg mixture and snip off the corner.
4. Stuff each egg with the mixture and sprinkle with chives.