Deviled Eggs with Dill Weed

There are a lot of deviled egg recipes out there, so you may be wondering, "does the internet really need another deviled egg recipe?" My answer is a resounding "YES!" -the internet needs this Deviled Eggs with Dill Weed recipe! Aside from the dill, this deviled egg has a secret ingredient that makes them unbelievably delicious and the best deviled eggs- Ranch Dressing!

These Dill Deviled Eggs have a creamy filling and the perfect balance of dill. They are also Weight Watchers friendly, gluten-free, and perfect for a summer cookout, picnic, or potluck, although they are popular all year long! They pair well with other healthy appetizers such as Slow Cooker Turkey Cranberry Meatballs, Weight Watchers Cowboy Caviar Dip, Air Fryer Potato Skins and Caprese Salad Sticks.

🥘Ingredient Notes

You'll need the following ingredients for this dill weed deviled egg recipe:

• Mayonnaise. You can use any brand of mayonnaise you like, but I prefer Hellman's (I use the low-fat
• White sugar. Sugar balances the tanginess of the other ingredients.
• Ranch dressing. Ranch dressing gives these deviled eggs added creaminess and a unique and delicious flavor! You can use any brand you like, but I prefer Litehouse Homestyle Ranch.
• Onion. Make sure your onion is very finely chopped (it has to go through a 1M piping tip)!
• Pickle juice (missing in photo) and lemon juice. This is the perfect combo for tanginess!

📖 Variations & Substitutions

• Dill - I use dried dill, but you could use fresh dill weed (you'll need twice the amount of fresh dill).
• Mustard - I use regular mustard, but you could spice it up with Dijon mustard if you prefer.
• Lemon juice and pickle juice - you could substitute more of one if you don't have the other, but if you are using all lemon juice, only use 2 teaspoon in total, as it is stronger.
• Garnish - you can garnish with fresh chives if you desire.

🌡️Storage

Once prepared, store deviled eggs in the fridge right away. You can make them in advance, but only the day before, at most, as they should only be consumed after 2 days in the fridge at most (and that includes from when the eggs are cooked). They taste the best fresh!

I often cook the eggs the night before and store them in the fridge (peeled). I recommend you peel them immediately after they have been in cold water for 15 minutes and no longer or the shell will be hard to remove.

👪 Serving Size

This recipe makes 24 deviled eggs. You can also half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

These deviled eggs are 1 Weight Watchers point!

❔Recipe FAQs

🥘More healthy appetizer recipes!

📋 Deviled Eggs with Dill Weed Recipe

These Deviled Eggs with Dill Weed are our family's favorite! They are a simple, yet different devilled egg recipe made with dill, mayonnaise and a Ranch dressing (the secret ingredient!) They are both gluten-free, Weight Watchers friendly and the perfect appetizer or snack for your next potluck, family gathering, picnic, BBQ, movie night, finger food buffet, games night or game day celebration!

5 from 5 votes

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Course: Appetizer, Snack

Cuisine: American, Canadian, North American

Special Diet: Gluten-free, Vegetarian, weight watchers

Servings: 24 servings

Calories: 38kcal

Author: Terri Gilson

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

cooling time for eggs: 15 minutes minutes

Total Time: 45 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  1M piping tip
• ▢
  pastry bag

Ingredients

• ▢ 12 large eggs
• ▢ 3 tablespoon low- fat mayonnaise * I use Hellman's ½ the fat
• ▢ 2 teaspoon mustard
• ▢ 1 ½ teaspoon sugar
• ▢ 1 teaspoon lemon juice from concentrate
• ▢ 2 teaspoon pickle juice
• ▢ 2 tablespoon Ranch dressing * I use Lighthouse Homestyle Ranch (it's the best!)
• ▢ ¾ teaspoon dill weed (dry)
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 small finely chopped onion * The onion must be VERY finely chopped, especially if you are going to pipe it through a IM tip

Garnish

• ▢ paprika

US Customary - Metric

Instructions

• Place eggs in pot and fill with cold water at least 2 inches above the eggs. Bring to a boil over the stove-top, then immediately reduce to simmer and simmer for 15 minutes.

  As soon as the eggs are done, run cold water over the eggs and let them soak in very cold water for 15 minutes (and no longer!).

  Peel the eggs immediately (even if you are storing them in the fridge overnight and not make the deviled eggs until the next day. *If you follow these steps, you won't get that green ring around the egg yolks (from overcooking). And the eggs should peel easily. *If they are not peeling easily, use the shake the egg in a jar method (it's foolproof and works every time!)
  12 large eggs
• Peel eggs and slice eggs in half, lengthwise.
• Carefully and gently remove egg yolks with a small spoon and place in separate bowl. Mash yolks with a fork.
• Then add mayonnaise, mustard, sugar, lemon juice, pickle juice, salt, dill, ranch dressing, pepper and finely chopped onion to bowl with yolks. Mix well.
  3 tablespoon low- fat mayonnaise, 2 teaspoon mustard, 1 ½ teaspoon sugar, 1 teaspoon lemon juice, 2 teaspoon pickle juice, 2 tablespoon Ranch dressing, ¾ teaspoon dill weed, ¾ teaspoon salt, ¼ teaspoon black pepper, 1 small finely chopped onion
• Pipe the yolk mixture into white halves, dividing evenly between all eggs. (See video in NOTES) *Alternatively, use a spoon to scoop the yolk mixture into the center of the egg whites. Video: How to fill devilled eggs with piping tip (this is one method). I tend to use more of a shell border method, as if I'm frosting a cake. If you use a 1M tip like I did you can simply squeeze the filling into the egg white and it will come out looking nice (easy peasy!)

Garnish

• Sprinkle with paprika and place on serving platter.
  paprika

Notes

Top Tip

• Do NOT add extra dill to this recipe. Even if you LOVE dill, you need to be careful with it- you can overdo it. I tried to add a little more dill to this recipe and it just did not work. You really can get too much of a good thing, especially when it comes to herbs.
• Use older eggs. Make sure they are not expired, but older eggs tend to peel more easily than fresh eggs.
• Shake the egg in a jar method. Sometimes your eggs just won't peel! You could do everything right, but maybe they are too fresh or there is some other reason. If this happens to you, I recommend the shake the egg in a jar method (it's foolproof and works every time!)

Storage

Once prepared, store them in the fridge right away. You can make them in advance, but only the day before, at most, as they should only be consumed after 2 days in the fridge at most (and that includes from when the eggs are cooked). They taste the best fresh!

I often cook the eggs the night before and store them in the fridge (peeled). I recommend you peel them after they have been in cold water 15-20 minutes and no longer or the peels will be hard to remove.

Nutrition

Serving: 1serving | Calories: 38kcal (2%) | Carbohydrates: 1g | Protein: 3g (6%) | Fat: 3g (5%) | Saturated Fat: 1g (6%) | Trans Fat: 1g | Cholesterol: 82mg (27%) | Sodium: 72mg (3%) | Potassium: 36mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 120IU (2%) | Vitamin C: 1mg (1%) | Calcium: 13mg (1%) | Iron: 1mg (6%)

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