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Stunning plated serving of Dijon and Fresh Dill Deviled Eggs, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Dijon and Fresh Dill Deviled Eggs

These Dijon and Fresh Dill Deviled Eggs present a towering swirl of velvety filling, offering a bright, zesty counterpoint to classic comfort. Each bite delivers a sophisticated balance of sharp mustard and fragrant dill, perfect for an elegant gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Appetizer
Ingredients Method

Ingredients
  

The Protein Foundation
  • 6 hard-boiled eggs peeled and sliced evenly in half lengthwise
The Emulsified Filling
  • 2 tablespoons high-quality mayonnaise
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon fresh dill finely chopped (plus extra for garnish)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

Mash the Yolks & Mix
  1. Carefully pop the solid yellow yolks out of the halved hard-boiled eggs and place them into a medium ceramic mixing bowl. Arrange the empty egg whites symmetrically on a serving platter.
  2. Using a sturdy silver fork, aggressively mash the dry yolks until they break down into a fine, uniform crumble.
  3. Add the mayonnaise, Dijon mustard, and chopped fresh dill directly to the mashed yolks.
  4. Vigorously stir and mash the mixture until the fats bind into a completely smooth, velvety, and highly spreadable filling.
Season & Pipe
  1. Season the yolk filling aggressively with the kosher salt and coarse black pepper, tasting to ensure the sharp acidity of the Dijon is perfectly balanced by the salt.
  2. Transfer the unified filling to a professional piping bag fitted with a large star tip (or a zip-top bag with the corner snipped).
  3. Pipe a generous, towering swirl of the filling into the hollow cavity of each egg white. Garnish with a tiny sprig of fresh dill or an extra pinch of black pepper. Serve chilled or at room temperature.