• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Dill and Lemon Deviled Eggs

[heart_this] · Mar 31, 2010 · 28 Comments

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

Dill and Lemon Deviled Eggs

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4
ingredients
  • 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
directions
  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

Appetizer, Egg, Food, Gluten-free, Low-carb, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Sandi says

    April 1, 2010 at 12:49 am

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

    Reply
  2. Chocolate Freckles says

    April 1, 2010 at 1:07 am

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

    Reply
  3. Amy says

    April 1, 2010 at 1:46 am

    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!

    Reply
  4. ♥peachkins♥ says

    April 1, 2010 at 1:56 am

    I love deviled eggs!

    Reply
  5. The DeL Sisters says

    April 1, 2010 at 3:05 am

    These look refreshingly different!

    Hannah

    Reply
  6. Anonymous says

    April 1, 2010 at 3:30 am

    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.

    Anamika

    Reply
  7. The Duo Dishes says

    April 1, 2010 at 3:44 am

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

    Reply
  8. Sook says

    April 1, 2010 at 3:45 am

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

    Reply
  9. Rosa's Yummy Yums says

    April 1, 2010 at 4:25 am

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

    Cheers,

    Rosa

    Reply
  10. Joanne says

    April 1, 2010 at 10:10 am

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

    Reply
  11. Foy Update - Garden Cook Write Repeat says

    April 1, 2010 at 11:54 am

    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.

    Reply
  12. bunkycooks says

    April 1, 2010 at 12:02 pm

    I love the addition of the dill. Great idea!

    Reply
  13. Juia says

    April 1, 2010 at 12:03 pm

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

    Reply
  14. Erin says

    April 1, 2010 at 12:53 pm

    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!

    Reply
  15. Anonymous says

    April 1, 2010 at 1:25 pm

    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

    Reply
  16. Grumpy & HoneyB says

    April 1, 2010 at 1:59 pm

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

    Reply
  17. Zoe says

    April 1, 2010 at 3:37 pm

    I love deviled eggs, these are so pretty!

    Reply
  18. Kelly says

    April 1, 2010 at 3:45 pm

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

    Reply
  19. Sandie {Inn Cuisine} says

    April 1, 2010 at 3:58 pm

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

    Reply
  20. Cathy says

    April 1, 2010 at 5:04 pm

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

    Reply
  21. Rambling Tart says

    April 1, 2010 at 11:01 pm

    Deeelectable! I had these the other night at Cooking Group and swooned. 🙂

    Reply
  22. Zoe Sotet Art Studio says

    April 2, 2010 at 12:20 am

    The eggs are cooking for this right now. 😀

    Reply
  23. low carb pita bread says

    April 2, 2010 at 11:12 am

    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.

    Reply
  24. Muneeba says

    April 5, 2010 at 8:53 pm

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

    Reply
  25. Jane says

    April 9, 2010 at 2:16 am

    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!)

    Reply
  26. Anonymous says

    April 9, 2010 at 9:17 am

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

    Reply
  27. Anonymous says

    September 28, 2010 at 6:11 pm

    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!

    Reply
  28. Anonymous says

    February 6, 2012 at 7:29 am

    This is very good taste for eat a Egg.
    ediets coupon code

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.