Best 6 Dill And Lemon Deviled Eggs Recipes

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Indulge in the richness of classic deviled eggs taken to a new level with our dill and lemon variation. These delightful treats are not just visually appealing with their bright yellow filling peeking through a sprinkle of fresh dill, but also pack a burst of zesty lemon flavor that dances on your palate. A hint of garlic and a touch of mustard add depth, while mayonnaise ensures a velvety smooth texture. Our recipe also includes a variation using sour cream for those who prefer a tangier filling. Experience the perfect balance of flavors and textures in each bite, making these deviled eggs a star appetizer at any gathering.

Here are our top 6 tried and tested recipes!

LEMON-AND-DILL DEVILED QUAIL EGGS



Lemon-and-Dill Deviled Quail Eggs image

Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 55m

Yield Makes 15

Number Of Ingredients 6

15 quail eggs
4 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
Dill sprigs, for serving (optional)

Steps:

  • Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
  • Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
  • Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

DILL AND LEMON DEVILED EGGS



Dill and Lemon Deviled Eggs image

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Place the eggs in a sauce pan, cover with water and bring to a boil.
  • Turn off the heat, cover and let sit for seven minutes.
  • Transfer the eggs to a large bowl filled with cold water and let cool.
  • Peel the eggs.
  • Cut the eggs in half top to bottom ans scoop out the yolks.
  • Mix the egg yolks, mayonnaise, mustard, dill and lemon.
  • Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.

LEMON CAPER DEVILED EGGS



Lemon Caper Deviled Eggs image

I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

  • Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
  • Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

DEVILED EGGS WITH DILL



Deviled Eggs with Dill image

Deviled eggs make a great side dish for Easter, but they also are a fantastic snack. These have a hint of Worcestershire and a slight tang of mustard. Try using Dijon for an extra layer of flavor. -Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
2 tablespoons reduced-fat mayonnaise
1-1/2 teaspoons cider vinegar
3/4 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
12 fresh dill sprigs

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 144mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

CLASSIC SAVORY DEVILED EGGS



Classic Savory Deviled Eggs image

Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.

Provided by Jeff Sikes

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 10m

Yield 6

Number Of Ingredients 8

6 hard-cooked eggs, halved
¼ cup mayonnaise
1 teaspoon rice wine vinegar
½ teaspoon chopped fresh dill
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon salt
12 sprigs fresh dill

Steps:

  • Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g

LEMON DEVILED EGGS



Lemon Deviled Eggs image

Add some citrus to the menu with our Lemon Deviled Eggs recipe. Perfect for making use of leftover Easter eggs or to mark a special occasion any time of year, Lemon Deviled Eggs are sure to be a hit. Plus, this crowd-pleasing, Healthy Living recipe is ready in just 45 minutes.

Provided by My Food and Family

Categories     Spring 2019

Time 45m

Yield 6 servings

Number Of Ingredients 6

6 eggs
1/2 tsp. baking soda
2 Tbsp. chopped fresh chives, divided
1/3 cup KRAFT Real Mayo Mayonnaise
1 tsp. GREY POUPON Dijon Mustard
2 tsp. zest and 1 tsp. juice from 1 lemon

Steps:

  • Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
  • Cover pan with lid. Remove from heat. Let stand 15 min.
  • Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
  • Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.

Nutrition Facts : Calories 170, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 150 mg, Carbohydrate 0.8512 g, Fiber 0 g, Sugar 0.7171 g, Protein 6 g

Tips:

  • For a smoother deviled egg filling, use a food processor or blender to blend the yolks, mayonnaise, mustard, and seasonings until smooth.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the filling into the egg white halves.
  • To make the deviled eggs ahead of time, prepare them up to 24 hours in advance and store them covered in the refrigerator. Bring them to room temperature for 30 minutes before serving.
  • For a more elegant presentation, garnish the deviled eggs with a sprinkle of paprika, chopped fresh herbs, or a dollop of caviar.

Conclusion:

These dill and lemon deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. With their creamy filling, tangy dill and lemon flavor, and elegant presentation, they are sure to be a hit with your guests. So next time you're looking for a quick and easy appetizer, give these deviled eggs a try!

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