📋 Deviled Eggs with Dill Weed Recipe

deviled egg with paprika sprinkled on top on black serving tray

5 from 5 votes

📋 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!

Course Appetizer, Snack

Cuisine American, Canadian, North American

Keyword deviled eggs, devilled eggs, dill, dill weed

Special Diet Gluten-free, Vegetarian, weight watchers

Prep Time 10

Cook Time 20

cooling time for eggs 15

Total Time 45

Servings servings

Calories 38kcal

Author Terri Gilson

Equipment

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