Upscale Deviled Eggs – An elegant spin on classic deviled eggs made with mascarpone cheese, dijon mustard, and fresh dill. A great appetizer to serve for Easter or any other springtime party!
Upscale Deviled Eggs
You can’t have an Easter meal without deviled eggs! They are my go-to Easter appetizer year after year with so many amazing varieties to try out. Last year, I made these “upscale” deviled eggs and they were a huge hit. “Upscale” might not be a great way to describe them but I really could think of anything else – they are an elevated take on classic deviled eggs made with mascarpone cheese, dijon mustard, and fresh dill. Every bite makes you feel fancy!
Common Questions About Making Deviled Eggs
What are upscale deviled eggs?
Upscale deviled eggs are classic deviled eggs that are boiled before being submerged in an ice bath. They are then sliced in half and the yolk is removed and blended with mayo, mascarpone cheese, dijon mustard, white wine vinegar, and fresh dill. It is then piped back into the eggs and served topped with a light dusting of smoked paprika.
What other spins can I make on deviled eggs?
There are so many fun variations on deviled eggs to try. Some of my favorites additions to deviled eggs include –
- Truffle oil
- Pimento cheese
- Blue cheese
How many servings does this recipe make?
This recipe makes 12 deviled eggs.
How long do deviled eggs last?
They cam last up to two days when stored in a refrigerated airtight container.
Ingredient Notes –
- This recipe is intended for size large eggs– different sized eggs will have different cooking times.
- Mayonnaise adds richness and creaminess to the deviled egg filling. I usually opt for a light or olive oil based mayo but any kind will work.
- Mascarpone adds additional creaminess and tanginess to the filling– plus it helps make them a little more upscale.
- Dijon mustard adds a tangy spiciness to the eggs.
- White wine vinegar adds a bit of acidity to cut through the richness of the mayo and egg yolk.
- Dill adds a grassy earthy flavor that pairs deliciously with dijon and egg.
- Smoked paprika adds a warm smoky flavor to the eggs.
Looking for more appetizer recipes? Check these out!
- 12 large eggs (cold)
- 1/3 cup mayonnaise
- 1/4 cup mascarpone cheese (softened)
- 2 tablespoons dijon mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh dill (minced)
- 1/2 teaspoon smoked paprika (for garnish)
- Bring a large pot of water to a gently boil over medium-high heat. Fill a large bowl with ice water and set it aside.
- Add the cold eggs (straight from the fridge) to the pot and cook them for exactly 11 minutes.
- After 11 minutes, carefully remove each egg from the boiling water and place it in a bowl of ice water.
- Allow the eggs to sit in the ice water for 2-3 minutes, or until they are cold to the touch.
- Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
- Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
- Add the mayo, mascarpone, dijon, vinegar, and dill to the bowl with the egg yolks. Beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until light and fluffy - about 2 minutes. Season with salt and pepper to taste.
- Transfer the mixture to a piping bag fitted with a star tip. Pipe the filling back into the center of each egg and garnish with a pinch of smoked paprika.
- Enjoy immediately or store in an airtight container in the fridge for up to two days.
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