Best Dill Deviled Eggs Recipes

SHRIMP AND DILL DEVILED EGGS

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.
• Slice eggs in half lengthwise. Remove yolks. Set aside whites.
• In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
• Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

DEVILED EGGS WITH DILL

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.

SMOKED SALMON & DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; set whites aside. , In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.

GARLIC-DILL DEVILED EGGS

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.

LEMON-AND-DILL DEVILED QUAIL EGGS

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.

DEVILED EGGS WITH A DILL TWIST

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.

DILL DEVILED EGGS

Steps:

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

SMOKED SALMON DEVILED EGGS WITH DILL

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise and seasonings; gently stir in salmon. Spoon or pipe into egg whites; top with dill. Refrigerate, covered, until serving.

PRESSURE-COOKER GARLIC-DILL DEVILED EGGS

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.

DILL-ICIOUS DEVILED EGGS

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 CUCUMBER, DILL, AND CAPERS

Steps:

• Prepare an ice-water bath. Place eggs in a medium saucepan, and add cold water to cover by 1 inch. Bring to a boil. Cover, and remove from heat. Let stand for 13 minutes. Drain, and transfer eggs to ice-water bath; let stand until cool.
• Peel eggs, and cut in half lengthwise. Transfer 3 yolks to a medium bowl, and mash with a fork until smooth; reserve remaining yolks for another use. Stir in yogurt, mustard, pepper, chopped dill, capers, and cucumber. Spoon filling into egg whites. Refrigerate until set, about 15 minutes or up to 1 hour. Garnish with dill sprigs just before serving.

DEVILED EGGS WITH DILL AND SMOKED PAPRIKA

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
• While eggs are cooking, combine mayonnaise, relish, dill, mustard, salt, and pepper in a medium mixing bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Halve eggs lengthwise; remove yolks and add to mayonnaise mixture. Mix well. Scoop mixture into a piping bag or plastic baggie. Place in the refrigerator until more firm, 10 to 15 minutes.
• Pipe the chilled mixture into the emptied and halved eggs. Sprinkle paprika on top of each egg. Serve immediately or refrigerate for up to 7 days.

ALI'S DILL PICKLE DEVILED EGGS

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-INFUSED DEVILED EGGS WITH BACON CRUMBLE

Steps:

• Bring a large pot of water to a boil. Add eggs; cook for 10 minutes. Place in a bowl under cold running water until cool enough to handle. Peel eggs in the bowl of water.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
• Cut eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with a fork. Add mayonnaise, dill, honey mustard, white vinegar, salt, and pepper; whisk until smooth.
• Spoon or pipe yolk mixture into the egg whites. Garnish with bacon crumbles and paprika.

CAVIAR DEVILED EGGS WITH DILL

Steps:

• Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, dijonnaise or dijon mustard, red pepper, dill, salt and pepper and mix well. Fill the empty egg white shells with the mixture (piping recommended!) and garnish the tops with a small bit of caviar on a tiny coffee spoon. Divine! Serve chilled or store covered in refrigerator for up to one day before serving.

DEVILED EGGS WITH CHIVES, DILL AND CAVIAR

Steps:

• To roast the garlic, preheat the oven to 425 °, slice the top of the garlic head off and drizzle with 1 tablespoon olive oil. Wrap in alum in urn foil and place in the oven for 45 minutes until softened and fragrant. Reserve two of the cloves for the deviled eggs and save the rest for another use.
• Place the eggs in a medium saucepot set over medium-high heat,. Cover with enough water to completely cover the eggs, add the white vinegar and season with salt. Bring to a simmer, cover and cook for 12 minutes.
• Drain the water (keeping the eggs in the pot) and place the pot in the sink. Run cool water over the eggs until they are completely cool, then peel the eggs under the running water.
• Slice the eggs lengthwise, remove the yolks and place them in a large bowl. Add the mayonnaise, roasted garlic cloves, mustard and vinegar to the yolks. Season with salt and pepper and mix thoroughly. Gently fold in the dill, chives and capers. Carefully spoon the mixture evenly into the empty egg whites or, alternatively, spoon the filling into a pastry bag and pipe the filling into the whites.
• Top each egg half with a small piece of dill frond, a dollop of caviar, a light sprinkle of paprika and serve.

DEVILED EGGS WITH DILL AND PROSCIUTTO

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in dill, mayonnaise, and Dijon mustard.
• Place egg whites cut-side-up on a serving platter. Cut each prosciutto slice into 6 pieces; lay one piece into each egg white half. Fill egg whites with yolk mixture; sprinkle with black pepper, top with a cucumber slice, and sprinkle with paprika. Refrigerate, covered, for 30 minutes before serving.

CUCUMBER DILL DEVILED EGGS

Steps:

• Hard boil eggs.
• Cut length wise.
• Remove cooked yokes to separate bowl (set aside sliced egg white for use later).
• De-seed, grate, and squeeze any remaining liquid from cucumbers & add to yokes.
• Add onion, dill, pickle, & mayo to yokes.
• Mix/Mash together until you have a creamy mixture.
• Take spoonfuls of the mixture and add to the centers of the egg whites where the yokes used to be.

DEVILED EGGS WITH CUCUMBER, DILL AND CAPERS

Steps:

• 1. Put eggs into saucepan, add cold water to cover; bring to a boil. Cover, then remove from heat. Let stand for 13 minutes. Transfer eggs to ice-water bath until cool. 2. Peel eggs and cut in half lengthwise. Transfer 3 yolks to amedium-sized bolw. Mash yolks witha fork until smooth. 3. Stir in yogurt, mustard, pepper, 1 tablespoon dill, capers and cucmber. Salt to taste. Spoon filling into egge whites. Refrigerate until set; garnish with dill sprigs

DILL-ICIOUS DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, dill, mustard, salt and pepper; mix well. Stuff or pipe into egg whites., For garnish, cut 12 small pieces from carrot so they resemble carrots; set aside remaining carrot for another use. Place a carrot piece on top of each egg; add a dill sprig. Refrigerate until serving.