Deviled Eggs with Dill Filling

Adding dill to your deviled eggs gives them a flavor that is perfect for a springtime brunch or summer picnic.



Category: Appetizers



1 dozen Oakdell hard-boiled eggs
4 tablespoons Greek yogurt
2 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
12 sprigs fresh dill, chopped

Deviled Eggs with Dill Filling Directions

  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add ½ of the dill sprigs, mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper to the bowl of smashed egg yolks. Mix well.
  4. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  5. Garnish with additional dill.

Recipe notes

If desired, you can use Greek yogurt in place of the mayonnaise.