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Deviled Eggs with Fresh Dill

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Breakfast, Brunch, Lunch, Snack
Author: Bri @ monday sunday kitchen


  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tsp ground mustard
  • 1/8 tsp salt
  • freshly ground pepper to taste
  • 2 tsp fresh dill  finely chopped


  • Bring a stovetop pot of water to a boil and gently add six large eggs. Cook for 10-12 minutes. Place eggs in a bowl of cold water with a handful of ice cubes. Let the eggs cool down fully—10-15 minutes.
  • Once cool, carefully remove shells and give them a little rinse in cold water to ensure no shell pieces remain. Gently pat dry with a paper towel.
  • Slice eggs in half lengthwise and carefully pop yolks into a small mixing bowl. Mash yolks until smooth. Add mayo, mustard, salt, pepper and 1 tsp of the fresh dill (reserve the rest for garnishing)—stir until well combined.
  • Using a small spatula, spoon yolk mixture into the bottom corner of a large ziplock bag. Use an elastic to keep the mixture down in the corner (see picture). Snip off the corner (make a ~1/2 inch hole) and gently squeeze yolk filling back into egg whites.
  • Sprinkle the remaining tsp of dill over the deviled eggs and add a pinch of salt and pepper. Enjoy!