Dill Deviled Eggs

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Dill deviled eggs double down on the herb by mixing in fresh dill and dill pickles.

By
Liv Dansky
Liv Dansky
Liv Dansky
Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios.
Southern Living's editorial guidelines
Published on April 26, 2024
Recipe tested by
Elizabeth Mervosh
Elizabeth Mervosh
Recipe tested by Elizabeth Mervosh

Elizabeth Mervosh is a recipe tester and developer for the Meredith Food Studios in Birmingham, Alabama and tests and develops recipes for brands including Southern Living, Real Simple, Food & Wine, People, and Health. She received her bachelor's degree in political science from American University in Washington, D.C. After university, she dipped her toes in the restaurant industry and never looked back. She completed her culinary degree at The Culinary Institute of America. Elizabeth has been a part of the Meredith Food Studios since 2017. Prior to that, she cooked in restaurants in New Orleans, Charleston, and Chicago.

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Southern Living Dill Deviled Eggs on a platter to serve
Photo:

Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Active Time:
15 mins
Total Time:
15 mins
Servings:
6
Jump to Nutrition Facts

These easy dill deviled eggs showcase one of our favorite "soft" herbs—fresh dill. The filling gets a double-dilly kick, thanks to fresh fronds and a good glug of dill pickle juice straight from the jar. Put these easy snacks on the menu for your next picnic, potluck, tailgate, or supper club—they’ll be right at home no matter the party.

Whether served from your favorite ceramic platter or perched precariously on a paper picnic plate, deviled eggs are staples of Southern entertaining. Although sometimes we can't decide if they’re an appetizer or side dish, we always want them on the menu!

Ingredients

  • 6 hard-cooked large eggs, peeled

  • 3 Tbsp. chopped dill pickles (from 1 [24-oz.] jar)

  • 2 1/2 Tbsp. mayonnaise

  • 1 Tbsp. chopped fresh dill, plus fronds for garnish

  • 2 tsp. Dijon mustard

  • 1/4 tsp. kosher salt

  • 1/4 tsp. black pepper

Directions

  1. Cut each egg in half lengthwise. Working carefully, remove egg yolks, and transfer to a medium bowl. Stir and mash in pickles, mayonnaise, dill, Dijon, salt, and pepper until smooth.

  2. Spoon egg yolk mixture evenly into egg halves. Garnish with fresh dill fronds. 

Nutrition Facts (per serving)

113 Calories
9g Fat
1g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 113
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 188mg 63%
Sodium 243mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 6g 13%
Vitamin C 0mg 0%
Calcium 33mg 3%
Iron 1mg 5%
Potassium 80mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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