Dilly Deviled Eggs Recipes

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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

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

DEVILED EGGS WITH A DILL TWIST



Deviled Eggs with a Dill Twist image

Make these dill deviled eggs as usual, but instead of adding mayo add a little bit of dill pickle juice, red onions, fresh dill, then your mayonnaise, using about 1/2 of what you normally would. Finish it off with a teaspoon of mustard and a dash of paprika. Just a nice mix to the classic.

Provided by Sindy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 8

6 eggs
¼ cup mayonnaise
½ small red onion, chopped
2 tablespoons dill pickle juice
2 teaspoons dill pickle relish
1 teaspoon chopped fresh dill
1 teaspoon prepared yellow mustard
1 teaspoon paprika

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
  • Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 1.6 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 239.5 mg, Sugar 0.8 g

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

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 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

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

DI'S DELICIOUS DELUXE DEVILED EGGS



Di's Delicious Deluxe Deviled Eggs image

These tasty deviled eggs are always a BIG hit. I'm constantly asked to share the recipe. You'll love them, too! Add more hot sauce if you really want to make them deviled!

Provided by HIPPS

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 7

6 large eggs eggs
½ stalk celery, finely chopped
¼ onion, finely chopped
¼ cup mayonnaise
salt to taste
1 dash hot pepper sauce
paprika, for garnish

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
  • Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Nutrition Facts : Calories 69.8 calories, Carbohydrate 0.6 g, Cholesterol 94.7 mg, Fat 6.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 63 mg, Sugar 0.4 g

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

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.

DILLY DILLY DEVILED EGGS



Dilly Dilly Deviled Eggs image

We have chickens now and I try and make deviled eggs every week for a snack or to take to meetings or parties. This is one I have worked on for a while. It's a big family favorite and a hit at events. I find the Dill Mustard at Walmart it is delicious in these eggs. If you can't find or don't have I like a coarse ground mustard too.

Provided by True Texas

Categories     < 60 Mins

Time 45m

Yield 24 pieces, 10 serving(s)

Number Of Ingredients 10

12 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon dill flavored mustard
2 tablespoons dill pickle relish
1 pinch salt and pepper
1 teaspoon pickle juice or 1 teaspoon red wine vinegar
1 tablespoon half-and-half or 1 tablespoon cream
1 dash paprika (optional)
tiny whole dill pickle, sliced (optional)

Steps:

  • Place your eggs in a large pot in cold water, Boil and peel. Everyone has a method they like to use to boil eggs.
  • Slice eggs in half, remove the yolks to a bowl. You can either mash the yolk with a fork or use a food processor.
  • Mix all the ingredients into the egg yolks. A hint to get a very creamy mixture is add just a tiny splash of half and half to the mixture I saw this on the Pioneer Woman's cooking show. It works great.
  • I like to slice the little tiny whole pickles in slices and use to garnish. Two per egg looks nice. Also a slight sprinkle of paprika if desired.

Nutrition Facts : Calories 102.1, Fat 6.8, SaturatedFat 2.2, Cholesterol 225, Sodium 125.9, Carbohydrate 1.9, Fiber 0.1, Sugar 0.7, Protein 7.7

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