This easy-to-make recipe delivers a sophisticated twist on a familiar favorite, perfect for any gathering, from casual potlucks to elegant dinners. This recipe takes the classic deviled egg and elevates it with the bright, earthy flavor of fresh dill along with the subtle hint of citrusy lemon zest and tart lemon juice. Whether you’re hosting an elegant brunch, a casual gathering, or simply seeking an extraordinary appetizer to elevate your next meal, these deviled eggs are destined to become a crowd-pleaser.
For this year’s 2024 Alphabet Challenge, I’ve been struggling not to submit too many repeat recipes. Meaning that I’ve been trying my best not to make every single recipe either a soup, cookie, or deviled egg recipe. So far, out of 12 recipes, only 3 have been for deviled eggs. That’s 1/4 of the recipes. So perhaps I need to try a bit harder, huh? But with summer gatherings beginning in full force, it’s kind of hard not to make deviled eggs. And when I make a new batch, I just can’t help but share the recipe. Sorry, not sorry? I’ll try my best to switch things up in the future but y’all I’m not making any promises. When it comes to deviled eggs, I admittedly have a tremendous weakness.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 1/2 Cup + 2 Tablespoons Mayonnaise (Approximately)
- Zest of 1 Lemon
- 1 Teaspoon Lemon Juice
- 2 Tablespoons Fresh Dill, Finely Chopped (Additional for Garnish)
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/2 Teaspoon Finely Ground Sea Salt
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the lemon zest, lemon juice, finely chopped dill, pepper, and sea salt to the bowl. Add 1/2 cup of mayonnaise to the bowl. Stir well to combine. Add more mayo as needed until you get the perfect desired deviled egg consistency. For extra-large eggs, 1/2 cup of mayonnaise plus 2 tablespoons of mayonnaise should work perfectly.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of finely ground black pepper and additional finely chopped fresh dill.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I usually use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if you’re filling is too runny, you can use the extra yolks to solve that dilemma.
- Make sure to remove any tough or large dill stems before finely chopping the dill.
- If you add too much lemon juice to deviled eggs, the filling will make the egg whites tough and rubbery after a few hours. That’s why this recipe only calls for 1 teaspoon of fresh lemon juice.
Improvements:
- Garnish each deviled egg with a little sprinkle of additional lemon zest.
- Add a pinch of crushed red pepper flakes to the deviled egg filling.
- Garnish each deviled egg with a wee bit of crumbled feta cheese.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 1/2 Cup + 2 Tablespoons Mayonnaise (Approximately)
- Zest of 1 Lemon
- 1 Teaspoon Lemon Juice
- 2 Tablespoons Fresh Dill, Finely Chopped (Additional for Garnish)
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/2 Teaspoon Finely Ground Sea Salt
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the lemon zest, lemon juice, finely chopped dill, pepper, and sea salt to the bowl. Add 1/2 cup of mayonnaise to the bowl. Stir well to combine. Add more mayo as needed until you get the perfect desired deviled egg consistency. For extra-large eggs, 1/2 cup of mayonnaise plus 2 tablespoons of mayonnaise should work perfectly.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of finely ground black pepper and additional finely chopped fresh dill.
PIN THIS RECIPE
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In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
“L” – Fresh Dill Deviled Eggs with a Hint of Lemon
“M” – Chocolate Chunk Cookies with Fresh Mint
Please make sure to check out the other great “L” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Barbecue Pork Lo Mein by Karen’s Kitchen Stories
- Easy Lamb and Fresh Tomato Curry by Food Lust People Love
- Fresh Dill Deviled Eggs with a Hint of Lemon by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Lemon Balm Jelly by A Messy Kitchen
- Lemon Pepper Tilapia Sheet Pan Dinner by Blogghetti
- Lemon Rice/Chitranna by Sneha’s Recipe
- Lemon Vinaigrette by Jolene’s Recipe Journal
- Lingcod Over Legumes by Culinary Cam
- Liver and Onions by Palatable Pastime
- Mediterranean Lentil Salad by Mayuri’s Jikoni
- Melody’s Homemade Lemonade by A Day in the Life on the Farm
