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.
- 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