Traditional Deviled Egg with Dill and a Pansy

Deviled Eggs with Fresh Dill & Garden Pansy

Ingredients

6 large eggs

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp apple cider vinegar or lemon juice

Dash of hot sauce 

Salt & pepper to taste

Fresh dill sprigs

6 edible garden pansies (or any edible flower of choice)

Optional: paprika for garnish

Instructions

Boil the eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool completely.

Peel and halve
Once cool, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

Make the filling
Mash the yolks with mayonnaise, Dijon mustard, vinegar (or lemon juice), a dash of hot sauce, salt, and pepper until smooth and creamy.

Fill the eggs
Spoon or pipe the yolk mixture back into the egg whites.

Top it off
Garnish each egg with a small sprig of fresh dill and a whole edible pansy right on top. Add a light dusting of paprika for a pop of color, if desired.

Chill & serve
Refrigerate for at least 15 minutes before serving. These are a garden party showstopper—flavorful and stunning!