Print Options

Back to Dill-icious Deviled Eggs >

Include these items:

Taste of Home Logo

Dill-icious Deviled Eggs

 Dill-icious Deviled Eggs
A cute carrot garnish tops these dill-ectable deviled eggs that come together in a snap! —Taste of Home Test Kitchen
12 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
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.