This dilly deviled eggs recipe is a must-have at gatherings. Made with eggs, fresh dill, mayo, dijon mustard, then topped with smoked salmon. Simple and delish!
In a large dutch oven, add enough water so that there is 1 inch of water above the eggs. Bring water to a rolling boil, then carefully add the eggs. Cook for 12 minutes.
Place eggs in an ice bath for 10 minutes then peel under cold running water. Next, halve eggs width-wise and scoop the yolk into a bowl and add remaining ingredients.
Stir until smooth. Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each of the cavity of the eggs.
Top with a piece of smoked salmon and garnish with fresh dill and freshly cracked black pepper. Enjoy!