Candied Dill Deviled Eggs

This recipe features Bell-View Candied Sweet Dill Strips, Dijon Mustard, and Tangy Horseradish Sauce.

All Bell-View products used are linked below.

INGREDIENTS:

  • 12 large eggs

  • ½ cup mayonnaise

  • 1 teaspoon Bell-View Dijon mustard

  • 1 tsp. Pepper 

  • 1 tsp. Salt

  • 1 tsp. Dill

  • 1 tsp. Tang Horseradish Sauce

  • 2oz. Candied Sweet Dill Strips (diced)

  • paprika, for garnish

  • RECIPE:

  • Weigh out 2 oz. of candied dill strips and 2 tbsp. of brine and place in food processor. Grind until finely diced. 

  • Boil a pot of water, roughly 6 cups of water. Once boiled, gently add 12 eggs to water with a slotted spoon. Boil for 14 minutes. 

  • Mix all wet ingredients, add dry. 

  • Once eggs have boiled for 14 minutes, add them to an ice bath and let cool completely. 

  • Once cool, peel the eggs and cut in half. Then scoop out the yolk and add to ingredient mixture. 

  • Place all ingredients into food processor and blend for 30 second. Add to piping bag and let it harden in refrigerator for an hour. 

  • Then add filling to the eggs, store in an airtight container.

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