Harvest Dill Deviled Eggs

Harvest Dill Deviled Eggs
(Photo by Amy Bradt)

This is one of my favorite recipes for deviled eggs.  The Harvest Dill mix has the perfect blend of spices, and you can add more or less to your taste.  Be careful, though, as it takes a while for spices to blend in, so before adding more than the two teaspoons, let it sit for about 10 minutes and taste again.

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 18 servings

Ingredients
12 large eggs
1/2 cup Miracle Whip Salad Dressing
4 ounces cream cheese, softened
1 tablespoon Dijon Mustard
2 tablespoons sour cream (more if needed)
1 teaspoon mustard seed
2 teaspoons Hidden Valley Harvest Dill dry seasoning mix
chopped fresh parsley, dill and chives for garnish

Directions
Prepare an ice-water bath. Place eggs in a medium saucepan and cover with water by 1 inch*. Bring to a boil over medium-high heat, gently stirring as water begins to boil. Keep stirring and cook for 2 minutes. Cover, and remove from heat, let stand 10 minutes. Transfer to the ice-water bath to cool for about 15 minutes.
Peel eggs; halve lengthwise. Reserve 6 of the egg-white halves for another use. Pass yolks through garlic press into a medium bowl. Stir in mayonnaise, mustard, sour cream, mustard see, and seasoning mix.
Transfer yolk mixture to a pastry bag fitted with a large open-star tip (like Ateco #827). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with fresh herbs.

Notes
*If using very fresh eggs, add 1 tablespoon baking soda to water and transfer the eggs to a steamer basket inside a large saucepan with 1 inch of water after boiling in other pan for 2 minutes (start heating the water in this pot at the same time as the pan used for boiling), and steam for another 15 minutes.  This helps the eggs to peel easier.  See this tip on steaming eggs versus boiling.