Dill Deviled Eggs
These dill deviled eggs are a fresh and creamy twist on the classic appetizer. Made with dill hummus, mayonnaise, and dried dill, they’re simple to make and perfect for brunches, holidays, picnics, and summer gatherings.
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
Store covered in the refrigerator until ready to serve. They will keep for 1 to 2 days.
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https://www.redcottagechronicles.com/recipe/dill-deviled-eggs/