Dill Deviled Eggs
Dill Deviled Eggs made with fresh delicate dill leaves and Greek yogurt.
After the excitement of decorating and hunting for Easter eggs, there is going to be a lot of hard boiled eggs leftover! Those pretty colored eggs get pushed aside in favor of peeps or chocolate bunnies, so back to the refrigerator they go!
The most popular post Easter dish people whip up after the holiday is egg salad or deviled eggs.
We eat eggs just about every day, but only make deviled eggs a couple of times a year. You can get super creative with the filling when making deviled eggs.
Have you tried these smoked salmon deviled eggs? They are as tasty as these Dill Deviled Eggs and they both pack up well for breakfast, lunch, and snacks on the go!
Alan and I have experimented with lots of different ways to boil a perfect egg because we eat them everyday. We’ve added vinegar, cooked older eggs, tried cooking with fresh eggs, added salt, and we’ve even baked them in the oven! They all turn out fine and they’re eatable, but not perfect.
Boiling the perfect egg has been a little science project for us. We are so goofy, that we’ll compare egg peeling stories after we crack our hard boiled egg by texting each other:
“My egg sucked! The shell peeled chunks of the egg white off, so I threw the whole thing away!”
“Oh, good one! Great batch, babe!”
“Umm…hey, babe, you know that last egg you took? Well, I don’t think it’s a hard boiled one!” Whoops!
Well, I think the science project may come to an end! This last batch of hard boiled eggs turned out beautifully! The shell peeled nicely, the egg was a creamy yellow, no gray patches or dry yolk!
How to boil perfect eggs for these Dill Deviled Eggs!
This is how I did it. I put my six eggs on the bottom of a pot. Not on top of each other. One single layer. Cover the eggs with water until it reaches about an inch above the eggs. Cover the pot and bring it to a boil. As soon as it boils, remove the pot of eggs from the heat and let sit for 12 minutes. Drain hot water and put the eggs in a bowl of ice. Cover the eggs with more ice. Let sit for 10-15 minutes.
That is the method to my perfect hard-cooked eggs! What works for you?
Did you know that the term “deviled” in reference to food was first used in the 19th century to describe a dish being spicy? Yeah, I learned that from Wikipedia. I find it interesting that mustard was a condiment with enough zest to be considered spicy!
Adapted from Martha Stewart, Everyday Food by Sarah Carey.
Ingredients
- 6 eggs boiled
- 1/4 cup greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon zest
- 1 Tablespoon fresh dill chopped
- 1/2 teaspoon salt
Instructions
- Peel eggs and halve lengthwise, removing the yokes.
- Place yokes, yogurt, mustard, lemon, dill and salt in a small bowl.
- Mash ingredients together until smooth.
- Pipe or spoon mixture into the egg white halves adding a small sprig of fresh dill.
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Oh, and I love that egg plate!
Thanks! 🙂
Those look so good. Going to have to get some fresh dill and try them. The boys all love dill, too.
Good to hear that your family all like the flavor of dill! It’s one of those risky spices. Fresh is amazing though!!
Fresh dill and eggs…perfect together! IDK why, but I only tend to enjoy deviled eggs around Easter. I should make them more often, because I really like them.
I’m with you, we need to make deviled eggs more often!
YUUUMMMMYYY I can’t wait to try these!
Love, love love deviled eggs!! And I haven’t had them in a while…I may need to make some soon! Thanks!
Thanks for stopping by! I subscribed to your blog so I won’t miss your postings. I lost you in cyberland! The eggs will be a nice addition to a GF diet!
Love the idea of yogurt and fresh lemon zest a lighter version of the heavy mayo laden deviled eggs. Really love that cute little serving dish as well. Did you used to have a blog on wordpress awhile ago? Looking forward to keeping in touch. Take care, BAM
Hi Bam! I did have my blog on WordPress. I transferred to a self hosted site, although some of my readers didn’t transfer smoothly.
I’ve never really liked mayo based dishes, so super thrilled the yogurt works so well with this dish. Thank you for stopping by!
The yogurt and dill must give a nice fresh taste to the deviled eggs.
Yes, it has a refreshing zing to the filling. It’s not heavy and the yogurt adds a bit more protein to the deviled egg.
I hope my new found egg boiling method wasn’t a fluke and works well for you too! I’m not a big fan of mayonnaise, so substitute with Greek yogurt a lot.
Thanks for stopping by my blog. It’s always so nice to meet new bloggers. This is a great way to use up all of Easter’s boiled eggs and I just love your blue chicken serving plate – so cute xx
Hi Charlie! I had to peel myself off your blog, but I’m certain I’ll be back 🙂 I bought the dish while in Germany. One of those things I just HAD to have. ha
Delicious looking devil eggs. I could have 2 for breakfast now. Love you egg dish.
They are a perfect for breakfast! I saved a couple for tomorrow morning 🙂
Yummy, looks delicious!
Thanks, Katya! It’s pretty tasty 🙂