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Garlic-Dill Deviled Eggs

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 dozen

Ingredients

  • 12 hard-boiled large eggs
  • 2/3 cup mayonnaise
  • 4 teaspoons dill pickle relish
  • 2 teaspoons snipped fresh dill
  • 2 teaspoons Dijon mustard
  • 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika or cayenne pepper

Directions

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites.
  • Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.
Nutrition Facts
1 stuffed egg half: 81 calories, 7g fat (1g saturated fat), 94mg cholesterol, 81mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

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