Dill Deviled Eggs Recipes

GARLIC-DILL DEVILED EGGS

Garlic-Dill Deviled Eggs image

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. -Kami Horch, Calais, Maine

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

12 hard-boiled large eggs
2/3 cup mayonnaise
4 teaspoons dill pickle relish
2 teaspoons snipped fresh dill
2 teaspoons Dijon mustard
1 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika or cayenne pepper

Steps:

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

DILLY DEVILED EGGS

Dilly Deviled Eggs image

The filling in these dilly deviled eggs is a flavorful combination: mayonnaise, dill pickle, pickle juice, mustard, dill weed, and optional red onion.

Provided by Diana Rattray

Categories Appetizer Snack

Time 32m

Number Of Ingredients 9

Ingredients

6 large eggs
3 to 4 tablespoons mayonnaise
2 tablespoons dill pickle , minced
Optional: 1 teaspoon onion, minced or grated
1 teaspoon dill pickle juice
1 teaspoon mustard (yellow or Dijon)
1 teaspoon fresh dill , finely chopped (or 1/2 teaspoon dried dill)
Salt and pepper, to taste
Garnish: paprika

Steps:

Gather the ingredients.
Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
Cover the saucepan and bring to a full rolling boil over high heat. Leaving the cover on the pan, remove from the heat, and let stand for 17 minutes.
Drain the eggs and then cover them with ice-cold water. When the eggs are cool, peel under running water.
Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.
With a fork, mash the yolks with 3 tablespoons of mayonnaise, the chopped pickle, onion (if using), pickle juice, mustard, and dill. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.
Using a spoon or a piping bag, mound the yolk mixture into the egg white halves.
Sprinkle the eggs lightly with paprika before serving.

Nutrition Facts : Calories 138 kcal, Carbohydrate 1 g, Cholesterol 190 mg, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, Sodium 254 mg, Sugar 0 g, Fat 12 g, ServingSize 6 Servings (12 halves), UnsaturatedFat 0 g

PRESSURE-COOKER GARLIC-DILL DEVILED EGGS

Pressure-Cooker Garlic-Dill Deviled Eggs image

Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. -Kami Horch, Frankfort, Maine

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1 cup cold water
12 large eggs
2/3 cup mayonnaise
4 teaspoons dill pickle relish
2 teaspoons snipped fresh dill
2 teaspoons Dijon mustard
1 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika or cayenne pepper
Additional snipped fresh dill, optional

Steps:

Pour water into 6-qt. electric pressure cooker. Place trivet in cooker; set eggs on trivet. Lock lid; close pressure-release valve. Pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika and, if desired, additional dill.

Nutrition Facts : Calories 78 calories, Fat 7g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 86mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

DEVILED EGGS WITH DILL

Deviled Eggs with Dill image

Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. -Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs
2 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons cider vinegar
3/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
12 fresh dill sprigs

Steps:

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

DILL DEVILED EGGS

Dill Deviled Eggs image

This is a nice twist to the classic deviled eggs recipe. Loved by both adults and children! The recipe calls for everything fresh but works well with dried ingredients too. Just make sure to make a day ahead of time and let the yolk mixture sit to soften the dried herbs, then put into the egg whites.

Provided by amydietrichmark

Categories < 15 Mins

Time 15m

Yield 24 egg half

Number Of Ingredients 7

Ingredients

12 hard-boiled eggs
1/2 cup mayonnaise (not miracle whip!)
3 teaspoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon fresh dill, chopped
4 teaspoons fresh chives, chopped
salt and pepper

Steps:

Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
Put into egg whites.
Enjoy!

Nutrition Facts : Calories 58.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 94.5, Sodium 66, Carbohydrate 1.5, Sugar 0.6, Protein 3.2

CLASSIC SAVORY DEVILED EGGS

Classic Savory Deviled Eggs image

Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.

Provided by Jeff Sikes

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

6 hard-cooked eggs, halved
¼ cup mayonnaise
1 teaspoon rice wine vinegar
½ teaspoon chopped fresh dill
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon salt
12 sprigs fresh dill

Steps:

Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g

LEMON-AND-DILL DEVILED QUAIL EGGS

Lemon-and-Dill Deviled Quail Eggs image

Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Time 55m

Yield Makes 15

Number Of Ingredients 6

Ingredients

15 quail eggs
4 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
Dill sprigs, for serving (optional)

Steps:

Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

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