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Easter: Whipped Deviled Eggs with Dill

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• 1 dozen hard-boiled eggs, peeled, sliced open, and yolks removed
  
• 6 Tbsp heavy cream
  
• 2 Tbsp Dijon mustard
  
• 1 tsp white vinegar
  
• Salt and pepper to taste
  
• 1 Tbsp finely chopped dill, plus sprigs for serving
  






Instructions



1. Add the yolks to the bowl of an electric mixer.
   
   
2. Add the heavy cream, the Dijon, the vinegar, salt, and pepper. Whip the mixture together until light and fluffy, scraping the sides once halfway through. Fold in the dill.
   
   
3. Add the mixture to a plastic bag or piping bag and snip off the corner. Pipe it into each half. Serve them on a bed of dill.
   
   Makes 24 deviled eggs.