Recipes Dill & Caviar Devilled Eggs
This is an elegant, yet simple appetizer for your next gathering. Roasted red pepper, Dijon mustard, dill and a squeeze of lemon give these devilled eggs an irresistible flavour. Top with black caviar for an easy appetizer that’s sure to impress.
Per devilled egg serving
hard boiled eggs, peeled
light mayonnaise or salad dressing
finely chopped roasted red pepper
finely chopped fresh dill (or 1 tsp/5 mL dried dill)
Roasted red pepper strips or black caviar (optional)
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Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
Mash yolks with fork; stir in mayonnaise, mustard, red pepper, dill, lemon juice, salt and pepper.
Spoon or pipe yolk mixture into white halves. Garnish with red pepper strips or caviar.
Serve immediately or cover and store in refrigerator. Use within 2 days.