When I think about the holiday season and entertaining, my mind immediately goes to appetizers. Bite-sized appetizers are the best kind, and these Dill Deviled Eggs get bonus points because they’re healthy! These easy homemade deviled eggs are packed with protein and flavor. Appetizers aside, they’re also great to have on hand for healthy snacks throughout the day.
Deviled eggs are the perfect little bite-sized appetizers that always look impressive. These perfect Dill Deviled Eggs are packed with flavor in every bite. In addition to dill pickles, they have pickled jalapenos that take them to the next level. Garnish with paprika, and enjoy!
Why You’ll Love These Flavorful Deviled Eggs
- They are full of flavor – The pickles, jalapeños, and fresh dill add so much flavor to these deviled eggs! They’re bright, fresh, and anything but boring. Eggs can be pretty rich, but adding sharp flavors like mustard can help tame that richness.
- They’re great appetizers – I always go for deviled eggs if someone brings them to a party. They’re impressive and it’s fun to see how other people flavor them. They’re great for a healthy one- or two-bite appetizer.
- They’re good for you – Eggs pack protein and other nutrients, so these deviled eggs are great healthy snacks throughout the day. I also enjoy eating them alongside toast for a filling breakfast.
Why Your Body Will Love This Easy Deviled Egg Recipe
- Protein – Eggs are a complete protein, which means they contain all nine essential amino acids the body needs to grow, develop, and repair itself. A diet rich in eggs can help improve muscle health and decrease malnutrition.
- Heart Health – Eggs contain a good kind of cholesterol that helps lower the bad kind.
- Vitamins – Eggs contain vitamins B12, A, B6, D, selenium, iron, riboflavin, choline, calcium, zinc, and folate. They’re great for the immune system and skin, brain, and eye health.
- Antioxidants – Deviled eggs are a simple way to have fun with egg yolks, which contain lutein and zeaxanthin. These antioxidants help reduce the risk of muscular degeneration and cataracts as we age.
Deviled Egg Recipe Ingredients
- Eggs – I used extra-large brown eggs, but any size or color can be used. I’ve heard older eggs peel easier than fresh eggs, but I’m unsure if that’s true. Unfortunately, this deviled egg recipe isn’t a vegan substitute.
- Mayonnaise – I’ve been eating vegan mayonnaise for a long time and actually prefer the taste to regular mayo, so I used that. Obviously, this recipe is not vegan, so use whatever kind of mayonnaise you like. It can be substituted with mashed avocado if you prefer.
- Mustard – I use both yellow and Dijon mustard in this recipe. I love how bright and zippy regular mustard is, and the Dijon adds a complex spiciness to the mix. If you prefer, you can just use one kind of mustard.
- Pickles – I used dill pickles in this recipe, but I know some people prefer to use sweet pickles in their deviled eggs. I incorporate the pickle and the juice, so make sure you are using a kind that you enjoy. I love the flavor of the kosher dill pickle chips from Trader Joe’s.
- Jalapeno – I like adding pickled jalapenos to my dill deviled eggs. They help enhance the pickle flavor and add a spicy kick. Like pickle juice, I include jalapeno juice for extra flavor. If you prefer to use fresh jalapenos, double the amount of pickle juice you add.
- Dill – I also like to add fresh dill to this recipe. It brightens everything up and can be used as a nice garnish. If using dry dill, I recommend adding just a pinch since it’s much stronger than fresh dill.
How To Make Perfect Deviled Eggs
- Hard-boil your eggs. If you already have a favorite hard-boiling egg technique, you can use that. If not, I will share my go-to recipe on the recipe card below.
- Slice the eggs in half vertically and separate the yolks from the whites. Place the white part on a platter or cutting board, cut side up, and add the yolks to a medium-sized bowl. Use a fork or spoon to mash down the egg yolks until completely broken up. Next, add the mayonnaise, yellow mustard, dijon mustard, pickle juice, and pickled jalapeno juice. Mix everything together well until you have a smooth mixture.
- Add in the chopped pickles and jalapeno, fresh dill, and a pinch of salt and black pepper. Mix together well. Scoop a small spoonful of the yolk mixture into each little egg cup. Garnish with paprika and fresh dill. Serve immediately or refrigerate until ready to serve.
Recipe Frequently Asked Questions
- This recipe is already gluten-free.
- There really isn’t a way to make this deviled egg recipe vegan.
- What is the best way to cook hard-boiled eggs? There are many different methods, tips, and tricks floating around out there. I share my favorite method below. I’ve had the most success with perfectly cooked yolks and easy-to-peel shells, but sometimes, no matter what you do, they just don’t want to cooperate.
- How many deviled eggs does this recipe make? I use 10 eggs, which will make 20 deviled eggs. You can easily scale down or scale up this recipe.
- Do deviled eggs need to be refrigerated? If you’re serving them at a party, it’s okay to leave them out for an hour or so. Otherwise, I would refrigerate them until ready to eat.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftover deviled eggs should last about 3-4 days. They will stay the freshest if you store them on a piece of paper towel or clean dishcloth, which will soak up any excess liquid that develops.
Looking For More Vegetarian Appetizer Recipes?
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Deviled Egg Recipe
- Total Time: 35 minutes
- Yield: 10 1x
- Diet: Vegetarian
Description
When I think about the holiday season, and entertaining, my mind immediately goes to appetizers. Bite sized appetizers are the best kind and these Dill Deviled Eggs get bonus points because they’re healthy! These easy homemade deviled eggs are packed with protein and flavor. Aside from serving as an appetizer, they’re also great to have on hand for healthy snacks throughout the day.
Ingredients
Scale
- 10 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon dijon mustard
- 2 teaspoons dill pickle juice, from the jar
- 2 teaspoons pickled jalapeno juice, from the jar
- 1 1/2 teaspoon finely chopped dill pickles
- 1 1/2 teaspoons finely chopped pickled jalapenos
- 1/4 teaspoon chopped fresh dill
- Salt and black pepper, to taste
Instructions
- Hard-boil your eggs. If you already have a favorite hard-boiling egg technique, you can use that. If not, add eggs to a saucepan and cover with cold water. Place over medium heat with the lid on. Keep a close eye on the pot and as soon as the water starts boiling, set a timer for 3 minutes. Let the water boil for 3 minutes and then turn the heat off. Let eggs sit, with the lid still on, for 10 minutes. Once 10 minutes has passed, run cold water into the pot until it’s completely cold and then add in a couple handfuls of ice cubes. Let eggs sit in the ice bath for 10 minutes and then peel.
- Slice eggs in half, vertically, and separate the yolks from the whites. Place the white part on a platter, or cutting board, cut side up and add the yolks to a medium sized bowl. Use a fork or spoon to mash down the egg yolks until completely broken up. Next, add in the mayonnaise, yellow mustard, dijon mustard, pickle juice and pickled jalapeno juice. Mix everything together well until you have a smooth mixture.
- Add in the chopped pickles and jalapeno, fresh dill and a pinch of salt and black pepper. Mix together well. Scoop a small spoonful of the yolk mixture into each little egg cup. Garnish with paprika and fresh dill. Serve immediately or refrigerate until ready to serve.
Notes
This recipe makes 20 deviled eggs. It can easily be scaled down or up for your needs.
Store deviled eggs in the refrigerator until ready to eat. They should last 3-4 days, if stored in an air-tight container.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer, Vegetarian
- Method: Stovetop
- Cuisine: American
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