Creamy Deviled Eggs with Dill
These Creamy Deviled Eggs with Dill are smooth, tangy, and packed with herby flavor - perfect for Easter brunch, summer picnics, or anytime you're craving a retro-inspired appetizer. Made with a rich, mayo-based filling and fresh dill, this easy deviled eggs recipe is always a crowd-pleaser. Whether you're bringing a platter to a potluck or just making a small batch at home, these creamy dill deviled eggs deliver big flavor with minimal effort.
Creamy Deviled Eggs with Dill are a simple yet elegant appetizer that fits right in with the spirit of Nordic gatherings-unfussy, flavorful, and rooted in seasonal ingredients. In Scandinavia, eggs are a staple of springtime smorgasbords, especially around Easter and Midsummer when the table is filled with fresh herbs, pickled vegetables, and simple, satisfying bites.
If you're planning a Scandinavian-inspired Easter menu, these deviled eggs pair beautifully with other seasonal favorites like Homemade Gravlax, pickled herring, and Danish rye bread. For summer get-togethers, serve them alongside this Herbed Potato Salad with Capers or as part of a Midsummer smorgasbord. However you enjoy them, they're a quick and easy way to bring a touch of Nordic charm to your table.
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Ingredients
- Large Eggs - I always boil 7 eggs even if I'm only making 12 deviled eggs, just in case one cracks. And extra yolk for the filling is always welcome.
- Mayonnaise
- Sour Cream - This mellows out the mayo a bit and gives these deviled eggs, a luscious, super creamy quality.
- Dijon mustard
- Distilled White Vinegar - Adds just the right zippy tang to the recipe.
- Fresh Dill - Dried dill can be used in place of the fresh but cut the amount in half.
- Salt and Pepper
See recipe card for exact amounts and detailed instructions.
Variations
- Deviled Eggs with Dill and Capers - add 2 teaspoons of chopped capers to the filling. You probably won't need any additional salt with this variation.
How to Make Creamy Deviled Eggs with Dill
- Step 1: Bring a large pot of water to a boil. Carefully lower the eggs in the boiling water. Cook for 10 minutes.
- Step 2: Remove the eggs from the water and transfer to a large bowl filled with cold water and ice. Let sit for 10 minutes.
- Step 3: Peel the eggs and cute each one in half using a serrated knife.
- Step 4: Transfer 12 of the egg white halves to a serving plate and place the yolks in a large mixing bowl. Mash with a rubber spatula until smooth.
- Step 5: Add mayonnaise, sour cream, mustard and vinegar to the yolks. Fold in dill and season with salt and pepper.
- Step 6: Pipe or spoon the filling into the white halves. Garnish with fresh dill and serve.
Expert Tips
- Do not overcook the eggs and be sure to transfer them immediately to an ice bath after 10 minutes of cooking.
- For easy peeling, gently roll the cooked egg on the countertop to develop cracks in the shell. Start peeling at the larger end of the egg (there is an air pocket there that makes it an easier starting point).
- You really want your egg yolks to break down to a fine texture before mixing them with the other ingredients. If they are not breaking down into a fine texture in Step 4, transfer the yolks to a fine mesh strainer and press them through with a rubber spatula. Even if they don't go through the mesh entirely, the rough texture of it will help break them down. Transfer the yolks back to the bowl and proceed as directed.
- I used a ½ inch closed star piping tip to put the filling in the egg white halves.
Recipe FAQs
Yes! For best results, store the filling and egg whites separately (both tightly covered in the refrigerator). Pipe or spoon the filling in just before serving. I will just fill my piping bag with the filling and have it ready to go in the refrigerator. You can make the components up to 2 days ahead.
Once the eggs are filled, they can be covered with plastic wrap or transferred to an airtight container and stored in the refrigerator for up to 2 days. They will darken in color a bit on top as they sit so for serving to guests I prefer to store the filling and egg whites separate as discussed above.
What to Serve with Deviled Eggs with Dill
In addition to the recipes mentioned above (gravlax, pickled herring, potato salad and rye bread), other good accompaniments for deviled eggs include Quick Swedish Pickled Cucumbers or Lemon Cucumber Salad with Dill, Carrot Salad with Dill, Swedish Crispbread (Knäckebröd), or Norwegian Crispbread (Gluten-Free Seed Crackers).
Related Recipes
Looking for more Nordic inspired appetizers? Try these:
If you tried this Creamy Deviled Eggs with Dill recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Creamy Deviled Eggs with Dill
Ingredients
- 7 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon white distilled vinegar
- 2 teaspoons chopped fresh dill or 1 teaspoon dried dill, plus more dill sprigs for garnish
- Salt and pepper to taste
Instructions
- Place a large pot of water on the stove and bring to a boil. Carefully lower eggs into the boiling water. Cook for 10 minutes. Remove eggs from water and put immediately into a large bowl of ice and cold water. Let sit for 10 minutes.
- Peel eggs and cut each one in half with a serrated knife, wiping the knife clean after each cut.
- Transfer 12 of the egg white halves to a serving plate, and place the egg yolks in a large bow. Mash the yolks thoroughly with a rubber spatula until fine in texture (see note below).
- Add mayonnaise, sour cream, mustard and vinegar to the yolks. Stir with a rubber spatula until smooth. Fold in dill and season to taste with salt and pepper.
- Spoon or pipe the yolk filling into 12 of the egg white halves. Garnish with fresh dill. Serve.
Notes
-
- For easy peeling, gently roll the cooked egg on the countertop to develop cracks in the shell. Start peeling at the larger end of the egg (there is an air pocket there that makes it an easier starting point).
- You really want your egg yolks to break down to a fine texture before mixing them with the other ingredients. If they are not breaking down into a fine texture, transfer the yolks to a fine mesh strainer and press them through with a rubber spatula. Even if they don't go through the mesh entirely, the rough texture of it will help break them down. Transfer the yolks back to the bowl and proceed as directed.
- I used a ½ inch closed star piping tip to put the filling in the egg white halves.
- To make ahead, store the filling and egg whites separately (both tightly covered in the refrigerator). Pipe or spoon the filling in just before serving. I will just fill my piping bag with the filling and have it ready to go in the refrigerator. You can make the components up to 2 days ahead.
- Store any leftover deviled eggs tightly covered in the refrigerator for up to 2 days.
- For a Caper-Dill Variation:Â Add 2 teaspoons chopped capers to the filling.
Hi! I'm going to try your recipe and I'm really excited about it. However, I just have a question: what happens to the seventh egg? You say to use seven eggs and there will be 12 halves. I'm confused.
Hi Lisa,
Thanks for the question and I apologize for the confusion. The 7th egg I use for the yolk only to bulk up the amount of yolk in the filling. This isn't necessary...you can make 14 deviled eggs if you prefer. I just like having a little extra yolk. It also gives you an extra in case one breaks which is a nice little insurance policy. Hope you enjoy them!
Kristi
These are the perfect deviled eggs....creamy, flavorful and easy to make.