Dill Icious 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.

DILL-ICIOUS DEVILED EGGS

Dill-Icious Deviled Eggs image

These are fairly simple (most of the ingredients are seasonings) and similar to a number of other deviled egg recipes out there, but the addition of dill pickle juice and just a touch of garlic gives them a bit of additional zip. These are a big hit at gatherings with family and friends - I usually have to make a double batch!

Provided by foxfyre

Categories Potluck

Time 30m

Yield 24 deviled eggs

Number Of Ingredients 13

Ingredients

12 hard-boiled eggs, peeled
1/3 cup light mayonnaise (more or less to taste)
2 tablespoons mustard
2 tablespoons pickle juice (if you don't have dill pickles, see substitution note below)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon parsley flakes
paprika (to garnish)
1 teaspoon white vinegar
1/2 teaspoon dill weed
1/4 teaspoon salt (in addition to above)

Steps:

Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
Mash egg yolks with fork or pastry cutter.
Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
Blend until mixture has a thick, creamy consistency.
Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
Sprinkle each finished egg lightly with paprika for color.
Chill at least one hour before serving.

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

YUMMY DEVILED EGGS

Yummy Deviled Eggs image

Make and share this Yummy Deviled Eggs recipe from Food.com.

Provided by Parsley

Categories Lunch/Snacks

Time 25m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

12 extra large eggs, hard boiled, cooled and peeled
1/2-3/4 cup mayonnaise, can use low-fat
2 teaspoons prepared mustard
1 tablespoon sweet pickle relish
1 teaspoon dried dill weed
1/4 teaspoon pepper
1/8-1/4 teaspoon salt
paprika, sprinkle for garnish

Steps:

Slice eggs lengthwise and carefully remove yolks. Place yolks in a mixing bowl and whites on a platter.
Mash yolks with a fork or potato masher.
Mash in the mayo, mustard, relish, dill weed, pepper and salt.
Pipe/spoon this filling into the yolk cavities of the egg whites.
Lightly sprinkle w/ paprika for garnish.

Nutrition Facts : Calories 56.1, Fat 4, SaturatedFat 1, Cholesterol 94.3, Sodium 92.3, Carbohydrate 1.6, Sugar 0.6, Protein 3.2

ALI'S DILL PICKLE DEVILED EGGS

Ali's Dill Pickle Deviled Eggs image

I'm one of those people who doesn't like sweet relish or sweet mayonnaise. This recipe has been passed down from my grandmother to my mother, and now to me. It has been a favorite since I can remember. No matter how many eggs we make (we've even made 3 dozen for 10 people), there's never any left! Hope you like it!

Provided by Ali-Cat Roberts

Categories Lactose Free

Time 40m

Yield 24 halved eggs, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 dozen large hard-boiled egg
1 cup kraft real mayonnaise
1 teaspoon yellow mustard (spicy mustard is also great)
3 tablespoons dill pickled relish
1 teaspoon salt (More or less to taste)
1/2 teaspoon paprika

Steps:

Boil eggs for approximately 20 minutes
Once eggs are hard, drain water and allow eggs to cool.
You may also let them sit in cold water for 15 minutes.
Peel eggs then cut them long wise.
Set hardened egg whites to the side.
Put egg yolks in a small to medium size mixing bowl.
Mash yolks with a fork.
Add mayonnaise, mustard, relish, and salt.
Stir until all ingredients are blended and a thick, creamy texture is achieved.
Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
There you have it! Dill Pickled Deviled Eggs!

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

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