Dill Deviled Eggs
User Reviews
5
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Course
Others
Dill Deviled Eggs
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Dill Deviled Eggs combine traditional boiled eggs with a creamy filling made from Greek yogurt, Dijon mustard, lemon zest, fresh dill, and salt. The filling provides a smooth texture with herbaceous notes from the dill and a subtle tang from the lemon zest and mustard. This recipe offers a lighter variation on classic deviled eggs by using yogurt instead of mayonnaise.
Description
Dill Deviled Eggs begin by boiling and peeling eggs, then halving them and removing the yolks. The yolks are mashed with Greek yogurt, Dijon mustard, grated lemon zest, fresh chopped dill, and salt until smooth. This creates a creamy yet tangy filling that contrasts nicely with the firm egg whites. The eggs are then filled with the mixture and garnished with small sprigs of fresh dill for presentation and an added herb flavor.
The flavor balance is subtle, relying on fresh dill and lemon to brighten the richness of the eggs and yogurt. These deviled eggs can be served as appetizers or a snack with a fresh, moderately tart taste and smooth texture.
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Ingredients
- 6 egg boiled
- 1/4 cup Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon zest, grated
- 1 Tablespoon dill chopped, fresh
- 1/2 teaspoon salt
Instructions
- Peel eggs and halve lengthwise, removing the yokes.
- Place yokes, yogurt, mustard, lemon, dill and salt in a small bowl.
- Mash ingredients together until smooth.
- Pipe or spoon mixture into the egg white halves adding a small sprig of fresh dill.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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