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Dill-icious Deviled Eggs Recipe
Dill-icious Deviled Eggs Recipe photo by Taste of Home

Dill-icious Deviled Eggs Recipe

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A cute carrot garnish tops these dill-ectable deviled eggs that come together in a snap! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons snipped fresh dill
  • 1/2 teaspoon Dijon mustard
  • Dash each salt and pepper
  • 1 small carrot
  • 12 small fresh dill sprigs

Nutritional Facts

1 stuffed egg half equals 73 calories, 6 g fat (1 g saturated fat), 108 mg cholesterol, 75 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, dill, mustard, salt and pepper; mix well. Stuff or pipe into egg whites.
  2. For garnish, cut 12 small pieces from carrot so they resemble carrots; set aside remaining carrot for another use. Place a carrot piece on top of each egg; add a dill sprig. Refrigerate until serving. Yield: 1 dozen.
Originally published as Dill-icious Deviled Eggs in Simple & Delicious April/May 2012, p12

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Reviewed Apr. 4, 2015

"Oh my gosh these are so good! Made for easter dinner I just hope they make it there"

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