Cucumber Dill Deviled Eggs – Creamy, Fresh and Elegant Party Appetizer
These Cucumber Dill Deviled Eggs are a beautiful twist on the classic party favorite. Creamy, fluffy egg yolk filling is piped into tender egg whites and topped with delicate cucumber ribbons, fresh dill, and a touch of paprika. They are delicious, refreshing, and perfect for parties, holidays, and gatherings.
Categories: SNACKS
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Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 small cucumber, thinly sliced into long ribbons
- 2 tablespoons fresh dill, finely chopped, plus extra sprigs for garnish
- 1/4 teaspoon paprika, plus extra for garnish
Cooking Instructions
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01
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10 to 12 minutes.
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02
Transfer the eggs immediately to a bowl of ice water and let them cool for 5 to 10 minutes. Gently peel the shells and pat the eggs dry with paper towels.
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03
Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
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04
Mash the egg yolks with a fork until finely crumbled. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, chopped dill, and paprika.nMix until the filling becomes smooth, creamy, and fluffy. Adjust the seasoning to taste.
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05
Transfer the yolk mixture into a piping bag fitted with a star-shaped nozzle. Pipe generous swirls of filling into the center of each egg white half.
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06
Use a vegetable peeler to cut the cucumber into long, thin ribbons. Gently fold each ribbon into a curved shape and place it upright around or behind the piped filling.
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07
Arrange small fresh dill sprigs around the filling. Lightly sprinkle paprika over the deviled eggs for extra color and flavor.
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08
Refrigerate the prepared deviled eggs for at least 20 to 30 minutes before serving. Serve chilled on a white platter and enjoy.
Chef notes
Use eggs that are several days old rather than extremely fresh eggs for easier peeling. For an extra-smooth filling, press the cooked yolks through a fine-mesh sieve before mixing. Make sure the cucumber ribbons are thin and flexible so they can curve naturally without breaking. Pat the cucumber ribbons dry with paper towels to prevent excess moisture from affecting the filling. Add mayonnaise gradually until the filling reaches a creamy consistency that holds its piped shape. For extra flavor, replace Dijon mustard with a little yellow mustard or add a small amount of sweet pickle relish. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving.
