When it comes to making deviled eggs, paprika is usually the seasoning that steals the show. But if you want to give your next batch of deviled eggs an unexpected burst of flavor, there’s another seasoning you should add to the mix— our new Smoked Real Salt.
Its bold, smoky flavor combined with fresh dill will give your deviled eggs a whole new spin. Give this Smoked Dill Deviled Egg a recipe a try for your next summer party and sit back as the compliments roll in.
- 1 dozen organic eggs, hard-cooked and peeled
- ½ cup mayonnaise
- 2 teaspoons yellow mustard
- ½ tablespoon fresh lemon juice
- 2 tablespoons chopped fresh chives
- 2 tablespoons of fresh chopped dill
- ¾ teaspoon freshly ground pepper
- ¼ teaspoon paprika
- ¼ teaspoon Smoked Real Salt
Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. In a food processer, add yolks, mayonnaise, mustard, and lemon juice and blend (add several dashes of your favorite hot sauce here for a zesty twist) until smooth. Stop to scrape down sides as needed.
Fold in the dill, pepper, and Smoked Real Salt into yolk mixture.
Spoon yolk mixture into a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe yolk mixture into egg white halves. Garnish with chives, dill and a pinch of smoked salt.