Inner Chef

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Dill-Deviled Eggs


Dill-Deviled Eggs       Using: 1 dozen eggs

1 dozen hard-cooked eggs; sliced in half lengthwise


Dijon Mustard**

Fresh Dill



Celery Salt

Smoked Paprika


  1. Place eggs in large saucepan; covering with water just about 2” above eggs. Bring to a boil; reduce heat and simmer for about 10 minutes. Remove from heat, drain and transfer eggs to an ice bath to cool; about 10-15 minutes.
  2. Shell cooked eggs and slice eggs in half, lengthwise. Remove yokes and set aside.
  3. In a medium bowl; add cooked egg yolks and mash with spoon or fork and set aside. In another bowl; add mayo and mustard and stir until smooth. Add finely chopped dill, salt and pepper and celery salt to taste. Remember to start on the low side with seasonings; you can always add but you can never take away. Mix mayo mixture with egg yolks until smooth.
  4. Fill a pastry bag fitted with a star tip or a spoon to fill cooked egg whites with yolk mixture. Top off with a dash of smoked paprika and a small piece of fresh dill.
  5. Chill until ready to serve.

REMEMBER THIS: You should never let you deviled eggs sit out for more than 2 hours! A great idea is to lay the serving platter on a small bed of crushed ice to keep them cool.

**The mayo and mustard combo is really a taste-as-you-go thing. Some people like more mustard than others. Start with ¼ cup mayo and 1 tsp. mustard, taste it…wait for it…let your taste buds work for a few seconds and then decide if you need more of one or the other. If you add more mayo; do it by teaspoons or your yolk mixture will be too wet and runny.

deviled eggs


2 thoughts on “Dill-Deviled Eggs

  1. There isn’t alot of dill flavor in these. I love dill! But like you posted; some people may not feel the same way.

  2. I’m going to try this for Easter. I think I will make some with the dill and some without just in case some don’t like the dill flavor. Me, I love it.

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