Smooth Deviled Eggs with Dill

Here is my favorite deviled eggs recipe, with a creamy filling made with mayonnaise, sour cream, and mustard, plus fresh dill that adds a bright, herby flavor to every bite.

These deviled eggs are always the first appetizer to disappear at parties. I love making them for cookouts and potlucks because they’re simple to put together, and everyone asks for the recipe. Plus, they look pretty on the platter with those little dill sprigs on top!

What Kind of Eggs Should I Use?

For deviled eggs, you’ll want to use eggs that are at least a week old rather than super fresh ones. Older eggs are much easier to peel after boiling because the membrane separates more cleanly from the white. You can use any size eggs for this recipe, though large or extra-large work best since they give you more room to fill with that creamy yolk mixture. If you’re buying eggs specifically for this recipe, grab them a few days ahead of time and let them sit in your fridge – your future self will thank you when peeling time comes around.

Options for Substitutions

This classic recipe is easy to customize based on what you have in your kitchen:

• Sour cream: If you’re out of sour cream, Greek yogurt works great as a substitute and adds a nice tang. You can also use all mayonnaise instead – just increase it to 3 tablespoons total.
• Dijon mustard: Yellow mustard is a fine swap here. Use the same amount, though it’ll give a slightly milder flavor. Whole grain mustard also works if you like a bit of texture.
• Vinegar: Any vinegar you have on hand will do the job – white vinegar, apple cider vinegar, or even a squeeze of lemon juice all add that needed acidity.
• Fresh dill: If you’re using dried dill instead of fresh, cut the amount in half to about 1 teaspoon since dried herbs are more concentrated. Fresh chives or parsley can also work if you want to switch up the herb flavor.
• Eggs: Don’t substitute the eggs – they’re the star of this dish and there’s really no alternative that will give you the same result for deviled eggs.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with deviled eggs is not cooling them properly after boiling, which makes peeling a nightmare – that ice water bath isn’t optional, and leaving them in for the full 10 minutes helps the shells slip right off.

Another common error is overmixing the yolk filling until it becomes pasty and dense, so stop once everything is just combined for a creamier texture.

To avoid watery filling, make sure your eggs are completely dry before halving them, and if your mixture seems too thin, add a bit more mayonnaise rather than letting it sit (which can cause separation).

For the neatest presentation, use a piping bag or a zip-top bag with the corner snipped off to fill the egg whites, and keep your finished deviled eggs chilled until serving time since mayonnaise-based fillings can spoil quickly at room temperature.

What to Serve With Deviled Eggs?

Deviled eggs are perfect for parties and potlucks, so I like to serve them alongside other finger foods and appetizers that people can grab and munch on. They pair really well with a charcuterie board loaded with crackers, cheese, and sliced meats, or you can set them out with veggies and dip for a nice spread. If you’re making them for a picnic or barbecue, they go great with potato salad, coleslaw, and grilled meats like chicken or burgers. Since deviled eggs are pretty rich and creamy, having some fresh fruit or a light pasta salad on the side helps balance everything out.

Storage Instructions

Store: Keep your deviled eggs in an airtight container in the fridge for up to 2 days. I like to place them in a single layer so they don’t get smooshed, and sometimes I’ll cover them loosely with plastic wrap to keep them from drying out.

Make Ahead: You can totally prep these a day in advance! Boil the eggs and make the filling, but wait to pipe or spoon it into the egg whites until a few hours before serving. This keeps everything fresh and prevents the whites from getting watery.

Serve: Always serve deviled eggs cold, straight from the fridge. If you’re bringing them to a party or picnic, keep them on ice or in a cooler since they have mayo and shouldn’t sit out at room temperature for more than 2 hours.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 35-42 g
• Fat: 40-47 g
• Carbohydrates: 3-5 g

Ingredients

For the eggs:

• 8 large eggs
• fresh dill (snipped into 1/2-inch sprigs for garnish)

For the filling:

• 2.5 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp mustard
• 1 tsp vinegar
• 2 tsp dill (finely minced to distribute flavor evenly)
• 1/4 tsp garlic powder
• salt
• pepper

Step 1: Boil and Shock the Eggs

• 8 large eggs

Bring a pot of water to a rolling boil, then carefully lower the eggs into the water and boil for 10 minutes.

While the eggs cook, prepare an ice bath in a bowl with ice water.

Once 10 minutes are up, immediately transfer the eggs to the ice bath and let them sit for 10 minutes.

This stops the cooking process and makes peeling much easier—I find the ice bath is crucial for getting those clean, intact whites without any gray-green ring around the yolks.

Step 2: Prepare the Yolk Filling Base

• 2.5 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp mustard
• 1 tsp vinegar

While the eggs chill, combine the mayonnaise, sour cream, mustard, and vinegar in a bowl.

Whisk these together until smooth and well blended—this creates a creamy, tangy base that will hold all the seasoning evenly.

Step 3: Prepare and Halve the Eggs

• Chilled eggs from Step 1

Remove the eggs from the ice bath and peel them carefully under cool running water, starting from the wider end where the air pocket makes it easier.

Once all eggs are peeled, pat them dry with a paper towel, then slice each egg in half lengthwise.

Gently remove the yolks and place them in a small bowl, setting the egg white halves aside on a serving platter.

Step 4: Mix the Yolk Filling

• Egg yolks from Step 3
• Mayonnaise mixture from Step 2
• 2 tsp dill
• 1/4 tsp garlic powder
• salt
• pepper

Add the cooked egg yolks to the bowl with the mayonnaise mixture from Step 2 and mash everything together with a fork until you reach a smooth, creamy consistency with no large chunks.

Stir in the minced dill, garlic powder, salt, and pepper to taste.

I like to taste as I go and adjust the seasoning—the dill should be evenly distributed so each bite has consistent flavor.

Step 5: Fill and Garnish

• Yolk filling from Step 4
• Egg white halves from Step 3
• fresh dill

Transfer the yolk filling into a piping bag or a small zip-top bag with the corner cut off for easy piping, or simply spoon the mixture into each egg white half using a small spoon or ice cream scoop.

Divide the filling evenly among all the egg white halves, then garnish each deviled egg with a small sprig of fresh dill snipped into 1/2-inch pieces for a pop of color and fresh flavor.

Smooth Deviled Eggs with Dill

Delicious Smooth Deviled Eggs with Dill recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 16 pieces

Calories: 600

Ingredients Method

Ingredients

  

For the eggs::

• 8 large eggs
• fresh dill (snipped into 1/2-inch sprigs for garnish)

For the filling::

• 2.5 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp mustard
• 1 tsp vinegar
• 2 tsp dill (finely minced to distribute flavor evenly)
• 1/4 tsp garlic powder
• salt
• pepper

Method

 

1. Bring a pot of water to a rolling boil, then carefully lower the eggs into the water and boil for 10 minutes. While the eggs cook, prepare an ice bath in a bowl with ice water. Once 10 minutes are up, immediately transfer the eggs to the ice bath and let them sit for 10 minutes. This stops the cooking process and makes peeling much easier—I find the ice bath is crucial for getting those clean, intact whites without any gray-green ring around the yolks.
2. While the eggs chill, combine the mayonnaise, sour cream, mustard, and vinegar in a bowl. Whisk these together until smooth and well blended—this creates a creamy, tangy base that will hold all the seasoning evenly.
3. Remove the eggs from the ice bath and peel them carefully under cool running water, starting from the wider end where the air pocket makes it easier. Once all eggs are peeled, pat them dry with a paper towel, then slice each egg in half lengthwise. Gently remove the yolks and place them in a small bowl, setting the egg white halves aside on a serving platter.
4. Add the cooked egg yolks to the bowl with the mayonnaise mixture from Step 2 and mash everything together with a fork until you reach a smooth, creamy consistency with no large chunks. Stir in the minced dill, garlic powder, salt, and pepper to taste. I like to taste as I go and adjust the seasoning—the dill should be evenly distributed so each bite has consistent flavor.
5. Transfer the yolk filling into a piping bag or a small zip-top bag with the corner cut off for easy piping, or simply spoon the mixture into each egg white half using a small spoon or ice cream scoop. Divide the filling evenly among all the egg white halves, then garnish each deviled egg with a small sprig of fresh dill snipped into 1/2-inch pieces for a pop of color and fresh flavor.