These Dill Deviled Eggs are our family's favorite! They are a simple, yet different devilled egg recipe made with dill, mayonnaise and a secret ingredient. They are both gluten-free, Weight Watchers friendly (@ 1 WW point on the blue plan) 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
Prep Time 10minutes
Cook Time 20minutes
cooling time for eggs 15minutes
Total Time 45minutes
Author Leanne Porter (Terri's aunt)
3tablespoonlow- fat mayonnaise* I use Hellman's ½ the fat
Boil eggs until cooked through (hard-boiled), then set in cold water for 15 minutes. ** See video in NOTES for how to make perfectly cooked eggs.
Peel eggs and slice in half, lengthwise.
Carefully remove yolk and place in separate bowl. Break up yolks with a fork.
Then add mayonnaise, mustard, sugar, lemon juice, salt, dill, ranch dressing, pepper and finely chopped onion to bowl with yolks. Mix well.
Fill a pastry bag fitted with a 1 M tip and pipe yolk mixture into egg whites, dividing evenly between all eggs. (See video in NOTES) Alternatively, use a spoon to scoop yolk mixture into centre of egg whites.