Dill Deviled Eggs

Packed with bold dill flavor, these creamy deviled eggs are both infused with dill and topped with fresh sprigs. Try them with pickled eggs for extra tang and vibrant color—perfect for parties, holidays, or snacking.

Course Appetizers, Snacks

Cuisine American

Recipe Type Bridal Shower, Easter, Eggs, Fall, Football Food, Kid-Friendly, New Year's Eve, Party, Picnic, Served Cold, Summer, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 176kcal

Author Angela G.

Equipment

spider strainer

Ingredients

18 large eggs
½ cup mayo
3 tablespoon yellow mustard
¼ teaspoon mustard powder
½ teaspoon dill weed
¼ teaspoon garlic powder
salt and white pepper to taste

Garnish

¼ teaspoon paprika
fresh dill chives or parsley can also be used

Instructions

Cook eggs. Bring water to a boil. Carefully add eggs to boiling water.
Boil eggs for 10 minutes. Let sit for an additional 10 minutes.
Peel eggs & cut in half. Remove yolks and set aside in a bowl. Arrange egg-halves on a platter.
Make filling. Mash egg yolks with a fork. Add mayo, mustard, and relish. Mix thoroughly.
Spoon yolks into egg halves (a melon scooper works great if you've got one or use a piping bag).
Sprinkle paprika on top and add chopped chives or a sprig of fresh dill to each egg then serve.

Notes

Eggs will be easy to peel if you add them to boiling water. It can be tricky not to crack them doing this though! I use a spider strainer to slowly lower 4-5 eggs at a time into the boiling water.
If you don't have a piping bag, use a sandwich bag with the corner snipped off.
Try making these dill deviled egg using pickled red beet eggs for an impressive look and flavor.
For creamier filling, add a little extra mayo.
Onion powder can also be added for more flavor, if desired.

Nutrition