Deviled Eggs – Dill Filling

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Deviled Eggs – Dill Filling


  • 1 dozen Oakdell hard-boiled eggs
  • 4 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 2-1/2 teaspoons cider vinegar
  • 1 1/2 teaspoon dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 12 fresh chopped dill sprigs


  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 leftover dill.
By | 2016-03-29T18:43:17+00:00 March 28th, 2016|Recipes|0 Comments

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