Whipped Deviled Eggs with Dill

These easy deviled eggs are perfect for all your spring celebrations: Easter, Mother's Day, baby or bridal showers, and beyond!

By Ree Drummond   Published: Mar 9, 2021

Ingredients

• 10 large eggs
• 6 tbsp. heavy cream
• 1 heaping tablespoon dijon mustard
• 1 tsp. white vinegar
• Kosher salt and black pepper, to taste
• 1 tbsp. finely chopped dill, plus small sprigs for topping

Directions

1. Step 1
   Fill a large pot halfway with water, then bring the water to a boil. Use a slotted spoon to gently lower the eggs into the boiling water. Cover the pot, reduce the heat and let the eggs simmer for 10 minutes. Remove the eggs from the water and run under cold water until completely cooled.
2. Step 2
   Peel the eggs and slice in half lengthwise. Scoop out the yolks into the bowl of an electric mixer. Add the heavy cream, mustard and vinegar and season with salt and pepper. Whip the mixture together until light and fluffy, scraping the sides once halfway through.
3. Step 3
   Fold in the dill. Scrape the mixture into a resealable plastic bag or piping bag and snip off a corner. Pipe into each egg white half. Top with dill sprigs