This dilly deviled eggs recipe is a must-have at gatherings. Made with mashed, hard boiled egg yolks, fresh dill, mayonnaise, dijon mustard, and a few other ingredients, then topped with smoked salmon. It’s simple to make and sure to please!
Dilly Deviled Eggs
I don’t need an excuse to make these dilly deviled eggs. Sure, for game day, a party appetizer or Easter, these deviled eggs are a hit and for-sure my go-to appetizer.
But I don’t wait for a special occasion to make these deviled eggs because they are THAT good.
What makes these deviled eggs with dill so great is its fantastic flavor.
Not only are these the perfect deviled eggs for dill lovers, but the addition of smoked salmon is like the cherry-on-top, really taking your tastebuds to flavor-town.
Why This Recipe Works
I know, I know, does the world need another deviled eggs recipe? And frankly, if it tastes like this, then, YES.
These hand-held tasty bites have an irresistible creamy filling that’s dilly, a little briny, and a little smoky. The flavors marry incredibly well, creating a delightful explosion of flavors in your mouth.
In case that description didn’t already sway you, here are a few more reasons to give this recipe a try:
- Deviled eggs are easy to prepare. It is one of those low-effort, high-reward eats.
- You don’t need a special occasion to make these dilly deviled eggs. They also make for a great anytime snack.
- This easy deviled eggs recipe is here to make life easy for you. In addition to this being a simple recipe, the eggs can also be made days ahead followed by simply making the creamy filling just before you are ready to serve.
Why Are They Called “Deviled” Eggs?
The story goes way back to the 19th century, where the term was used to describe foods that were zesty or made with spice.
It was later that the term was used to describe these tasty eggs with a creamy filling as “deviled” eggs as they were invariably made with mustard and pepper, which for some, was considered “spicy”.
Ingredients to Make Dilly Deviled Eggs
- Large eggs
- Smoked salmon
- Quality mayonnaise
- Sour cream
- Dijon mustard
- Fresh dill
- Smoked paprika
- Capers plus caper brine
- White pepper
- Kosher salt
How Long are Deviled Eggs Good For?
Err on the safe side and consume these dilly deviled eggs within two days. Be sure to keep leftover eggs in a refrigerator safe container and cover with a lid and stored in the fridge.
That said, even though these portable finger-eats are good for a couple of days, they are best eaten within a few hours after piping the creamy yolk filling.
As the dilly deviled eggs with smoked salmon sits, the filling will slightly discolor over time–don’t worry, it wont affect the taste–but, again, it is best eaten within a few hours.
Can Dilly Deviled Eggs Be Made Ahead of Time?
They sure can! After boiling eggs, place in an ice bath for 10 minutes, peel, then stash them in a refrigerator safe container, in the fridge, for up to 4 days.
One hour before serving, follow remaining steps and serve.
It is best to wait to separate the yolks from egg whites until you are ready to serve within an hour.
What’s The Perfect Boiled Egg Time?
Add eggs to boiling water and cook for 12-13 minutes. Next, transfer to an ice bath for 10 minutes.
Follow these steps and you will have the perfect yolk setting for your dilly deviled eggs. No yolks with a green outer color and dry texture, here, folks.
Tips For No-Fail, Easy-Peel Hard Boiled Eggs
Here are a couple of tips for magically easy-peel eggs, every time:
- First, add eggs to pot once water is boiling. Cooking eggs from cold water causes the membranes to stick to the shells, making it difficult to remove the shell.
- Crack and peel the bottom part of the egg, then work your way to the top of the egg.
- Peel eggs under cold running water. This helps separate the shell from the egg white.
- Fresher eggs are harder to peel. Go for older eggs for easier peeling.
For More Delicious Egg Recipes
Check out these favorites:
Loving This Recipe?
There’s a reason why this deviled egg recipe with dill and smoked salmon is one of our favorites! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Dilly Deviled Eggs
- 1 dozen large eggs
- ¼ cup quality mayonnaise
- 2 teaspoons sour cream
- 2½ teaspoons dijon mustard
- 2½ teaspoons fresh dill, finely chopped
- ⅛ teaspoon pimentón or smoked paprika
- ⅛ teaspoon white pepper
- 2½ teaspoons capers, finely chopped
- ¼ teaspoon caper brine
- ¼ teaspoon kosher salt or to taste, Diamond Crystal brand
- ¼ cup smoked salmon
- Fresh dill
- Freshly cracked black pepper
- In a large dutch oven, add enough water so that there is 1 inch of water above the eggs. Bring water to a rolling boil, then carefully add the eggs. Set a timer for 12 minutes. Meanwhile, prepare an ice bath for the eggs.
- When the timer goes off, carefully add hard boiled eggs to the ice bath. Set a time for 10 minutes.
- Carefully peel eggs under light running water.
- You can slice eggs the traditional way (lengthwise) or if you want the eggs like what you see picture, remove a small end on both sides of the eggs (save the ends!). This will allow them to stand on an end. Next, halve eggs width-wise and scoop the yolk into a bowl. Place halved whites on a platter and small ends back into the cavity of each egg.
- Mash yolks with a fork and add mayonnaise, sour cream, dill, dijon mustard, smoked paprika, white pepper, capers, caper brine, and kosher salt. Stir until smooth.
- Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each of the cavity of the eggs. Top with a piece of smoked salmon and garnish with fresh dill and freshly cracked black pepper. Enjoy!