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Dill and Lemon Deviled Eggs

Dill and Lemon Deviled Eggs

One can't help but think about eggs when thinking about Easter and I was wondering how I could enjoy some eggs over the holiday weekend. Since I am not the best at decorating eggs I was looking for something different and the first thing that came to mind were deviled eggs which I had been wanting to try making for a while. Deviled eggs are hard boiled eggs that are cut in half and then stuffed with various things. Since you just pulled the yolks out of the eggs to make room for stuffing the eggs, you might as well use the yolks as the base from the stuffing. From there you can add pretty much anything that you want but mayonnaise and mustard are fairly common ingredients. I had some fresh dill on hand and I figured that along with a hit of lemon it would give a really nice spring version of deviled eggs. Deviled eggs are pretty straight forward to make with the only challenge really being filling the eggs and that can be achieved by placing the filling in a zip-lock bag, cutting the corner off and simply squeezing the filling into the holes. I quite enjoyed the deviled eggs and the egg mayo and mustard combination reminded me of and egg salad. I look forward to further experiments with deviled eggs and next time I am thinking if a spicy version to make them more devilish.

Dill and Lemon Deviled Eggs

(makes 4 servings)
Printable Recipe

6 eggs
1/4 cup mayonnaise
1 teaspoon dijon mustard
2 tablespoons dill (chopped)
1 teaspoon lemon zest
2 tablespoons lemon juice
salt and pepper to taste

1. Place the eggs in a sauce pan, cover with water and bring to a boil.
2. Turn off the heat, cover and let sit for seven minutes.
3. Transfer the eggs to a large bowl filled with cold water and let cool.
4. Peel the eggs.
5. Cut the eggs in half top to bottom ans scoop out the yolks.
6. Mix the egg yolks, mayonnaise, mustard, dill and lemon.
7. Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.

Similar Recipes:
Bacon Guacamole Deviled Eggs
Egg Salad Sandwich


Sandi said...

Those deviled eggs look great Kevin. I never thought to use lemon in it but it's a great idea!!

Chocolate Freckles said...

I love Dill!!! it has an amazing fragance!!... I'll definitely try it on those deviled eggs!

Amy said...

Sounds great. I love deviled eggs and enjoy trying new ways to spice them up. Dill is so delicious, and I love the freshness that the lemon would add. YUM!

♥peachkins♥ said...

I love deviled eggs!

The DeL Sisters said...

These look refreshingly different!


அனாமிகா துவாரகன் said...

You can add some boiled potatoes as well. It would taste great.

I am awed with your cooking skill. Congrats =))

Please remove the word verification.


The Duo Dishes said...

It feels like a great way to add a little Greek flavor to the traditional deviled egg.

Sook said...

This would be a great appetizer to serve at our family easter party! Thanks for the idea!

Rosa's Yummy Yums said...

A delightful flavor combo! Those deviled eggs look so good!



Joanne said...

Colored eggs definitely don't taste as good as these so I think you made the right choice. What an interesting filling!

Foy Update - Garden Cook Write Repeat said...

I've been seeing deviled eggs pop up at fancy food places as appetizers. Now these aren't your standard potluck deviled eggs, they are usually stuffed three ways and involve a meat. Bacon blue cheese or curried shrimp or apple, feta walnut.

It seems like the perfect dish for easter.

bunkycooks said...

I love the addition of the dill. Great idea!

Juia said...

This is perfect -- I have some many boiled eggs left over from passover (as well as dill and lemon).

Erin said...

I think this will be my weekend recipe for some Easter snacking.
We always sprinkle the eggs with some paprika - cayenne would be good also to give it a kick.
Thanks for the recipe - love your blog!

Anonymous said...

Love dill!! And the addition of lemon would lighten up the mayo! Yum. Now, hopefully, the chickens down the road are laying lots of eggs. lol

Grumpy & HoneyB said...

I love all kinds of deviled egg recipes and I think yours would be delicious too!

Zoe said...

I love deviled eggs, these are so pretty!

Kelly said...

Yum. I cannot remember the last time I had a deviled egg, but now I definitely have a craving!

Sandie {Inn Cuisine} said...

Love dill with eggs (potato salad too), and no Easter table would be complete without deviled eggs on hand!

Cathy said...

Oh my gosh, deviled eggs are my favorite thing about Easter! I will definitely try these this weekend - I love dill! Thanks for sharing!

Rambling Tart said...

Deeelectable! I had these the other night at Cooking Group and swooned. :-)

Zoe Sotet Art Studio said...

The eggs are cooking for this right now. :D

low carb pita bread said...

Dill and lemon? Seems perfect for Spring. I love using crab meat and scallions in my devilled eggs, so maybe will try crab, lemon and dill. Yum.

Muneeba said...

I recently discovered how good deviled eggs can be .. so this looks perfect to start experimenting with on my own!

Jane said...

I often bring deviled eggs to parties (or serve them at my own), and it's nice to present something a little unexpected. Gotta try these! (Tip: don't worry about leftovers; mash 'em up for egg salad sandwiches the next day!)

culinspiration said...

Sounds like a GREAT flavor combination...kind of like avgolemono in handheld form. Yum. I'm saving this recipe to try...SOON.

Anonymous said...

just made these for a dinner party on sunday and there were none leftover (much to my disappointment!) i'm going to use the rest of my eggs to make these again, thanks for the recipe!

Anonymous said...

This is very good taste for eat a Egg.
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