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Dill Deviled Eggs

Lauren Liess' Dill Deviled Eggs
An herby take on classic deviled eggs, complete with an optional sprinkling of bacon. Hands-down these are the best deviled eggs you’ll eat in your entire life.


  • 12 eggs hard-boiled
  • 1/4 cup mayonnaise
  • 1/4 cup fresh dill finely chopped
  • 1 yellow onion minced
  • 2-3 garlic cloves minced
  • paprika
  • salt and pepper
  • (optional) chopped bacon


  • Boil the eggs for twelve minutes and strain. Set in a bowl of ice water to cool. Once cool, peel the eggs, cut them in half lengthwise, put the yokes into a bowl and set the whites aside on a tray for later.
  • Chop  most of the dill and all of the onions and combine in a large bowl.  (Leave a little extra dill for garnish at the end) Add the mayo and  garlic and any extras like celery or herbs.
  • Stir well until the mixture has a nice, creamy consistency, adding a little more mayo if needed. Salt & pepper to taste.
  • Use a pastry bag or corner cut ziploc bag to fill each egg.
  • Top with the rest of the chopped dill (and/or bacon and paprika!)
Tried this recipe?Let us know how it was!

Playlists: Bluegrass, Country Pop,  Guitar

We dyed our Easter eggs a week late this year and had a ton of them so I decided to make deviled eggs (recipe at the bottom) and Dave grilled pork chops and we made a salad from the garden. We often eat at our kitchen island (for breakfast almost always) and in the winter I’d say we eat in the dining room maybe 4 nights a week and in the spring/ summer, we eat in both our garden and screened porch most nights.

Deviled eggs are super easy to make but I wanted to share a little recipe I put together for the dill ones we’ve been making a lot of lately in case you’re looking to change it up…

We served it with a butter leaf/ cucumber salad from the garden with fresh herbs and grilled pork chops. MM mm!!

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