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Bright & Zesty Lemon and Dill Deviled Eggs

Classic deviled eggs get a bright and zesty upgrade with the addition of fresh lemon and fragrant dill. This easy and fast recipe is perfect for elevating a favorite appetizer, bringing a burst of sunshine to picnics, potlucks, or holiday tables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large hard-boiled eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tbsp finely chopped fresh dill
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Paprika optional, for garnish
  • Capers optional, for garnish
  • Thin lemon slices optional, for garnish

Equipment

  • Mixing bowl
  • Fork
  • Sharp knife
  • Serving Platter

Method
 

  1. Step 1: Grab your beautifully hard-boiled eggs. Slice each one carefully in half lengthwise. Gently scoop out those bright yellow yolks and pop them into a mixing bowl. Arrange the egg white halves on your serving platter, cut-side up, ready to be filled.
  2. Step 2: Mash the yolks until they're nice and smooth. Add the mayonnaise, Dijon mustard, fresh lemon juice, fragrant lemon zest, chopped fresh dill, salt, and black pepper to the bowl with the mashed yolks.
  3. Step 3: Stir everything together until it's completely combined and wonderfully creamy. Give it a little taste and adjust salt or pepper if you like.
  4. Step 4: Get that delicious filling back into the egg white halves. You can simply spoon the mixture in, which gives them a lovely rustic look. Or, for a prettier presentation, transfer the filling to a piping bag fitted with your favorite tip and pipe it into the hollows, mounding it up nicely.
  5. Step 5: Garnish! Sprinkle with a little paprika for that classic look, add a few capers for a briny kick, a tiny sprig of dill, or even a sliver of thin lemon slice. Serve them right away or pop in the fridge until you're ready!

Notes

This recipe is flexible! Try substituting mayo with plain Greek yogurt or sour cream. Add other herbs like chives, parsley, or tarragon, or a pinch of cayenne or hot sauce for spice. Finely chopped celery or red onion can add crunch. A little finely grated Parmesan cheese mixed into the filling adds savory depth. For perfect hard-boiled eggs, use eggs that aren't super fresh (a week or two old is ideal), cook them correctly, and immediately plunge them into an ice bath. Don't overmix the filling once creamy. Always taste the filling and adjust seasoning. You can hard boil and peel the eggs up to 2 days in advance. You can also make the filling a few hours ahead and keep it covered in the fridge. Wait to fill the egg whites and garnish until just before serving. If you don't have a piping bag, use a Ziploc bag by spooning the filling into one corner, snipping off the tip, and squeezing. Store filled deviled eggs in a single layer in an airtight container in the refrigerator for 2-3 days, but the quality is best within the first 24 hours.