Go Back
+ servings

Dilly Deviled Eggs

This dilly deviled eggs recipe is a must-have at gatherings. This tasty finger-food is made with mashed, hard-boiled egg yolks, fresh dill, mayonnaise, dijon mustard, and a few other ingredients, then topped with smoked salmon.
5 from 2 votes
Print Pin
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Servings: 24 deviled eggs
Author: Jeri Mobley-Arias


  • 1 dozen large eggs
  • ¼ cup quality mayonnaise
  • 2 teaspoons sour cream
  • teaspoons dijon mustard
  • teaspoons fresh dill, finely chopped
  • teaspoon pimentón or smoked paprika
  • teaspoon white pepper
  • 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!