Ingredients (~12 deviled eggs)
- 6 extra-large hard-boiled eggs
- 1/4 cup + 1 Tbsp mayonnaise
- Zest of 1/2 lemon
- 1/2 tsp lemon juice
- 1 Tbsp fresh dill, finely chopped (plus extra for garnish)
- 1/4 tsp finely ground black pepper (plus extra for garnish)
- 1/4 tsp fine sea salt
Remove the Yolks and Mash
Cut the hard-boiled eggs in half lengthwise and pop the yolks into a medium bowl.
Use a fork to mash the yolks until they’re broken down but don’t worry about getting them completely smooth.
Mix the Filling
Add the lemon zest, lemon juice, chopped dill, pepper, and sea salt to the mashed yolks.
Add 1/4 cup of mayonnaise and stir everything together; the mixture should hold together but still be creamy enough to pipe or spoon easily.
If it looks too thick, add the remaining 1 Tbsp of mayo.
Fill the Egg Whites
You can either spoon the filling directly into each egg white half or transfer it to a zip-top bag, snip off one corner, and pipe it in.
The piping method looks cleaner but spooning works just fine.
Garnish and Serve
Top each filled egg with a small sprinkle of black pepper and a pinch of fresh dill.
These hold well in the fridge for a few hours if you’re making them ahead for a gathering.
Fresh Dill Deviled Eggs with Lemon
Ingredients
Ingredients (~12 deviled eggs)
- 6 extra-large hard-boiled eggs
- 1/4 cup + 1 Tbsp mayonnaise
- Zest of 1/2 lemon
- 1/2 tsp lemon juice
- 1 Tbsp fresh dill plus extra for garnish, finely chopped
- 1/4 tsp finely ground black pepper plus extra for garnish
- 1/4 tsp fine sea salt
Instructions
- Cut hard-boiled eggs in half lengthwise and remove yolks to a medium bowl.
- Mash yolks with a fork until broken down.
- Add lemon zest, lemon juice, dill, pepper, and salt to yolks.
- Stir in 1/4 cup mayonnaise until creamy and pipeable, adding remaining 1 Tbsp if too thick.
- Spoon or pipe filling into egg white halves.
- Garnish with black pepper and fresh dill.
