This dill and lemon deviled egg recipe is great for spring. The combination of dill and lemon gives a surprising flavor twist to classic deviled eggs. This family favorite is typically served at Easter.
Why use Safest Choice™ Eggs in this recipe? Safest Choice™ Pasteurized Eggs are your perfect everyday egg. You can use them for any recipe using eggs and without the risk of Salmonella.
Active time: 10 minutes
12Safest Choice™ pasteurized egg(s), hard-boiled
1 TbspDijon mustard
3 Tbsplemon juice
1 tsplemon zest
2 Tbspfresh dill, finely chopped
salt and pepperto taste
1 Tbspfresh dill or chives, for garnish
Cut the Safest Choice™ hard-boiled eggs in half and remove the yolks.
Mix together egg yolks, mayonnaise, Dijon mustard, lemon juice, lemon zest and dill until well combined.
Spoon egg yolk mixture into halved egg whites and garnish with fresh dill or chives.
Post a Review
by JennyG65 on 04/13/12
I made this deviled egg recipe after Easter with all the extra dyed eggs we had left over. What a crowd pleaser! My husband, mother-in-law, and children all really enjoyed these deviled eggs. The lemon and dill was nice and light, making this a great grab-and-go snack. What a great twist on a classic favorite!
Safest Choice™ Eggs aren't just good for sunny side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
Caesar salad dressing,
raw cookie dough,
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.