Deviled eggs are always a party favorite, but these Dill Deviled Eggs take things to the next level with a bright, tangy twist. Creamy egg yolks are blended with mayo, mustard, lemon juice, and a burst of dill flavor for a filling that’s smooth, zesty, and totally irresistible. Perfect for holidays, potlucks, picnics, or anytime snacking, these easy deviled eggs come together with simple ingredients and a fun pop of flavor. Add a touch of green food coloring for festive occasions, and you’ve got a crowd-pleasing appetizer that disappears fast!
Ingredients
- 1 tbsp Dan-O’s Dips Dill
- 6 eggs hard-boiled
- 1/3 cup mayonnaise
- 1 tbsp Fresh dill
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Green food coloring (optional)
- A Ziploc bag with the corner cut off to act as a piping tool
Preparation Instructions
- Place your eggs in a medium pot and cover them with cold water, about an inch above the eggs.
- Set the pot on the stove and bring the water to a rolling boil. Once it’s bubbling away, pop a lid on the pot, turn the heat off, and let the eggs hang out in the hot water for 10 minutes.
- Transfer the eggs to a bowl of ice water and let them chill for about 15 minutes. This stops the cooking and makes peeling way easier.
- Peel the eggs - try gently smashing while rolling to break up the shell for an easy peel. You don't want the egg whites to break apart, so be gentle when peeling.
- Then slice the eggs lengthwise, and gently scoop the yolks into a small bowl. Set the whites aside like little edible boats.
- Mash the yolks with a fork until crumbly. Add the Dan-O’s Dips Dill, mayo, mustard, lemon juice, and fresh dill. If you’re feeling festive, add a few drops of green food coloring for a fun pop of color. Mix until the filling is smooth and creamy.
- Spoon or pipe the mixture back into the egg white cavities.
- Sprinkle with a little fresh dill on top if you want to get extra fancy.
- Serve immediately or chill until party time. Yum Yum Get Ya Sum!®
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