Deviled Eggs

6 large Willowsford Farm eggs
2 1/2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice or apple cider vinegar
1/2 teaspoon smoked paprika
1/4 teaspoon Tabasco
1/4 teaspoon salt
1/4 teaspoon black pepper
fresh dill

  1. Fill a large bowl with ice and water and set aside.
  2. Gently place the eggs in a large saucepan. Fill with enough water to cover the eggs by 2 inches. Bring to a boil over high heat. When the water begins to boil, cover, turn the heat to low and cook for 8 minutes.
  3. Drain the hot water from the pan and immediately plunge the eggs in the ice water.
  4. When the eggs are cool enough to handle, crack the shells carefully and peel them under cool running water.
  5. Using a sharp knife, slice each peeled egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
  6. Using a fork, mash up the yolks well. Add the mayonnaise, mustard, lemon juice or vinegar, smoked paprika, Tabasco, salt and pepper and stir to combine.
  7. Spoon egg yolk mixture into the egg white halves. Sprinkle with smoked paprika and garnish with sprigs of dill.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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