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These Dilled Deviled Eggs are a kicked up version of traditional deviled eggs. Fresh dill and garlic make these eggs irresistible.
Dilled Deviled Eggs
Oh my goodness y’all…these deviled eggs are AH-MAZ-ING. It seems that my family can’t have a holiday meal or summer cookout without a platter of deviled eggs. Looking for more deviled eggs recipes….I’ve got ya covered.
I just love making deviled eggs of all flavors, but these dilled ones are my newest obsession. They are the perfect low carb snack and Whole30 if you use a Whole30 approved mayo/mustard. I think I ate half of them the first time I made them. So dang good!
Ingredients for Dilled Deviled Eggs
- hard boiled eggs
- mayonnaise
- mustard
- garlic powder
- fresh dill
- salt & pepper
How to Make Dilled Deviled Eggs
- Hard boil eggs and peel (see below for the perfect hard boiled eggs). Slice in half lengthwise and scoop out yolks into bowl, keeping whites for later. Mash yolks with fork, stir in mustard and mayo. Season with salt, pepper, and garlic powder.
- Stir dill into yolk mixture. Scoop into saved egg white cups. Add a sprig of dill each half.
- Try not to eat them all. Keep chilled until ready to serve.
How to Perfectly Hard Boil Eggs
- 1 dozen eggs
- Large stock pot with a lid
- Water
- Gently place eggs in a large stock pot. Start filling the pot with cool water until the eggs are completely covered with water and water is at least one inch above the top of the eggs.
- Place stock pot on stove over high heat and bring pot to a rolling boiling (meaning the water continuing boils hard). Once this occurs, cover the pot and turn heat off. Let eggs sit in hot water for 15 minutes.
- After the eggs sit in the hot water bath, gently remove eggs with a slotted spoon to a colander and run cool water over the eggs. Once eggs are cool, peel them for immediate use or place them in the refrigerator to use throughout the week.
Dilled Deviled Eggs
These Dilled Deviled Eggs are a kicked up version of traditional deviled eggs. Fresh dill and garlic make these eggs irresistible.
Ingredients
- 12 hard boiled eggs, peeled and sliced in half longwise
- 3 tablespoons mayonnaise
- 2 teaspoons deli mustard
- 1/2 teaspoon garlic powder
- 2 teaspoons chopped fresh dill + more for garnish
- salt & pepper to taste
Instructions
- Hard boil eggs and peel (see below for the perfect hard boiled eggs). Slice in half lengthwise and gently scoop out yolks into bowl, keeping whites for later. Mash yolks with fork (or hand mixer), stir in mayonnaise and mustard. Season with salt, pepper, and garlic powder.
- Stir dill into yolk mixture. Scoop into saved egg white cups. Add a sprig of dill each half.
- Keep chilled until ready to serve.
Notes
HOW TO PERFECTLY HARD BOIL EGGS
- 1 dozen eggs
- Large stock pot with a lid
- Water
- Gently place eggs in a large stock pot. Start filling the pot with cool water until the eggs are completely covered with water and water is at least one inch above the top of the eggs.
- Place stock pot on stove over high heat and bring pot to a rolling boiling (meaning the water continuing boils hard). Once this occurs, cover the pot and turn heat off. Let eggs sit in hot water for 15 minutes.
- After the eggs sit in the hot water bath, gently remove eggs with a slotted spoon to a colander and run cool water over the eggs. Once eggs are cool, peel them for immediate use or place them in the refrigerator to use throughout the week.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 94mgSodium: 59mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.
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