How To Make Dill Deviled Eggs
Who doesn’t have a wonderful memory of a family gathering with a big plate of deviled eggs?! I added a twist to this classic favourite! These Dill Deviled Eggs are so easy to make with just a few simple ingredients. The creamy dill filling will have them disappearing off the plate in no time! They’re sure to be a hit at picnics, potlucks, brunches or any family gathering!
What you’ll love about this recipe:
Ingredients You Will Need
- eggs
- dill hummus
- dried or fresh dill
- mayonnaise
- salt and pepper (optional)
- paprika for garnish (optional)
How to Make Dill Deviled Eggs
Be sure to check out the full recipe and ingredient list below
Watch the short video below to see just how easy it is to peel eggs when they are cooked to this method I learned from the Pioneer Woman!
STEP ONE: Fill a medium saucepan 2/3 full with water and bring to boil. Carefully add eggs to the boiling water using a slotted spoon. Reduce heat to low and continue cooking at a low boil, uncovered, for 13 minutes. Carefully transfer eggs to an ice bath and let sit for 5 minutes. To peel eggs, tap eggs gently on all sides and gently pull off the shell. See the video above to see how easy they are to peel using this cooking method!
STEP TWO: Slice each egg in half and scoop out egg yolks to a medium mixing bowl. Mash with fork until smooth. Add humus, mayonnaise and dried dill. Mix well with fork.
STEP THREE: Divide yolk mixture between the egg whites using a spoon, or fill a piping bag fitted with a large star attachment and pipe swirls of filling into each egg white. Garnish with a pinch of extra dried dill or paprika.
Tips for The Perfect Deviled Eggs
- don’t overcook – to avoid the grey ring
- boil the water before adding the eggs for easy peeling
- mash yolk really well for an extra smooth filling
- taste and adjust filling to your liking by adding either more hummus, mayo or dill
- pipe filling into the egg white shell for a pretty presentation
- chill eggs before serving
Why Add Hummus to Deviled Eggs
Hummus gives the filling an extra creamy texture, and has built in dill flavour, and makes them a bit lighter since you won’t need much mayonnaise. The best part is it’s a fun, unexpected twist to a classic favourite!
Variations and Substitutions
There isn’t much I would change about this recipe, but here are a few ideas:
- garnish with a pinch of dill popcorn seasoning for an extra blast of dill flavour
- add finely chopped dill pickles
- for a more subtle dill flavour, add less dill hummus and more mayonnaise
- add a bit of dijon mustard for a tangy flavour
How To Store
Store these dill pickle deviled eggs covered in the refrigerator for up to 2 days for optional flavour and freshness.
Serving Suggestions
These are delicious served alongside simple salads or grilled meats. They’re the perfect addition to a spring or summer table, or brunch any time of year!
If you’re looking for a simple upgrade to a classic we all know and love, these dill deviled eggs are a must try. They’re creamy, fresh, and just a bit different in the best possible way, without adding any extra fuss.
My best tip is to boil the water before adding eggs, then lower the heat to a low boil and cook for 13 minutes. Remove eggs immediately to an ice bath for 5 minutes. I have found this is the easiest way to peel hard boiled eggs. (See the video above)
Yes, deviled eggs are perfect for making ahead. You can prepare them the day before and keep them covered in the refrigerator until ready to serve. Add any garnishes just before serving.
Absolutely you can, although the mayonnaise does help balance the flavour and provide a rich creamy texture. If you opt to only use hummus, try adding a tiny squeeze of lemon and a pinch of salt to balance the flavour.
Yes you can. Start with a tablespoon of very finely chopped fresh dill and adjust to your liking.
Whether you’re setting out a platter for a holiday, casual get-together, or a seasonal brunch, they’re one of those recipe that will have everyone coming back for more. I hope you enjoy them as much as we do!
More Appetizer Recipes
Dill Deviled Eggs
Equipment
- 1 sauce pan with lid
- 1 large bowl for ice bath
- 1 slotted spoon for adding eggs to boiling water
- 1 small mixing bowl
- 1 fork
Ingredients
- 6 large eggs
- 2 tablespoons dill flavoured hummus
- 1 tablespoon mayonnaise
- 1 teaspoon dried dill plus more for garnish
Instructions
- Fill sauce pan about 2/3 full, heat on high until it comes to a full rolling boil. Using a slotted spoon or wire basket, carefully transfer eggs to boiling water. Reduce heat to low and continue to cook, uncovered, on a low boil for 13 minutes. You want the water to be just a gentle boil.
- with a slotted spoon to a bowl of ice water using a slotted spoon, and let cool for 5 minutes.
- To peel eggs, tap gently on all sides and carefully pull the peel off the egg. Give it a quick rinse under cool water to remove any shell fragments.
- Cut each hard boiled egg in half lengthwise, scoop yolks into a small mixing bowl and mash well with a fork. Add hummus, mayonnaise and dried dill, and mix until fully blended.
- Divide filling between egg white halves – spoon filling into the egg yolks, or fill a piping bag with the filling and pipe into each egg white. Garnish with additional dried dill, paprika, or a tiny bit of dill popcorn seasoning for a bold dill flavour.
Notes
