Deviled Eggs with Fresh Dill and Lemon

These deviled eggs with fresh dill and lemon were tangy, delicious, and disappeared quickly. I had some fresh dill in my refrigerator and some hard-boiled eggs so I combined the two and made these tasty deviled eggs. I adapted a recipe I found on Closet Cooking to suit our tastes and my entire family devoured these deviled eggs with fresh dill and lemon. I only got one deviled egg–they were all gone when I went to get another one. I love it when my family enjoys a recipe!

How to Make Deviled Eggs with Fresh Dill and Lemon

Place the eggs into a saucepan then cover completely with cold water. Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes. Gently pour out most of the hot cooking water then fill the saucepan with ice-cold water until the eggs are cool to the touch–about 1-2 minutes.

Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under running water.

Cut each egg in half lengthwise and arrange it on a serving tray. Set aside.

Carefully drop the yolks into a bowl and mash them with a fork until no lumps remain. Add the mayonnaise, fresh dill, lemon juice, lemon zest, dried mustard, sea salt, and freshly cracked pepper, to taste, and mix well with a rubber spatula until creamy and smooth with no lumps.

Spoon the yolk mixture into a small zip-lock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half. Top with sprigs of fresh dill. Serve and enjoy.

Deviled Eggs with Fresh Dill and Lemon

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer

Cuisine: American

Servings: 12

Author: Pam - For the Love of Cooking / Original recipe by Closet Cooking

Equipment

• Saucepan

Ingredients

• 6 eggs
• ¼ cup mayonnaise
• 1½ tbsp fresh dill, chopped some sprigs for garnish
• 1½-2 tbsp fresh lemon juice, to taste
• ¼ tsp lemon zest
• ¼ tsp dried mustard
• Sea salt and freshly cracked pepper, to taste

Instructions

• Place the eggs into a saucepan then cover completely with cold water.
• Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
• Gently pour out most of the hot cooking water then fill the saucepan with ice-cold water until the eggs are cool to the touch–about 1-2 minutes.
• Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. If the shells are stubborn, try peeling them under running water.
• Cut each egg in half lengthwise and arrange on a serving tray. Set aside.
• Carefully drop the yolks into a bowl and mash them with a fork until no lumps remain.
• Add the mayonnaise, fresh dill, lemon juice, lemon zest, dried mustard, sea salt, and freshly cracked pepper, to taste, and mix well with a rubber spatula until creamy and smooth with no lumps.
• Spoon the yolk mixture into a small zip lock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
• Top with sprigs of fresh dill. Serve and enjoy.

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