Dill and Lemon Deviled Eggs Recipe
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.
Active time: 10 minutes
Total time: 10 minutes
- 12 Safest Choice™ pasteurized egg(s), hard-boiled
- 1/2 c mayonnaise
- 1 Tbsp Dijon mustard
- 3 Tbsp lemon juice
- 1 tsp lemon zest
- 2 Tbsp fresh dill, finely chopped
- salt and pepper to taste
- 1 Tbsp fresh 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.
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.
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!
Serving Size (1 deviled egg half)
Total Servings 24
Amount Per Serving:
|Calories from Fat||35|
|Total Fat||3.5g (5% DV)|
|Saturated Fat||1g (5% DV)|
|Cholesterol||105mg (35% DV)|
|Sodium||80mg (3% DV)|
|1g (0% DV)|
|Dietary Fiber||0g (0% DV)|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Davidson's Safest Choice™ Eggs are pasteurized in our all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Find out more!
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard 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.
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