Cucumber Dill Deviled Eggs
Elevate your appetizer game with these irresistible Cucumber Dill Deviled Eggs! This twist on the classic deviled egg combines creamy yolks with the refreshing crunch of finely diced cucumber and the aromatic brightness of fresh dill. Enhanced with zesty Dijon mustard and a splash of lemon juice, every bite delivers a perfect balance of tangy, herbaceous, and savory flavors. Beautifully garnished with a dusting of paprika, these make-ahead deviled eggs are as stunning as they are delicious. Ready in just 30 minutes, they’re an ideal choice for spring brunches, holiday gatherings, or any casual entertaining. Try this easy recipe today and impress your guests with a light yet flavorful snack that’s perfect for sharing!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 4 tablespoons (finely diced) Cucumber
- 1 tablespoon (chopped) Fresh dill
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons (for garnish) Paprika
Instructions
Place the eggs in a large saucepan and fill with water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for 10 minutes.
Remove the eggs from the saucepan and immediately place them in a bowl of ice water. Let them cool for at least 5 minutes.
Peel the eggs carefully, then slice them in half lengthwise.
Gently scoop out the yolks and place them in a medium-sized mixing bowl. Set the egg whites aside on a platter.
Mash the yolks with a fork until smooth and crumbly.
Add the mayonnaise, finely diced cucumber, chopped dill, Dijon mustard, lemon juice, salt, and black pepper to the yolks. Mix thoroughly until the filling is creamy and well combined.
Transfer the yolk mixture to a piping bag fitted with a star tip, or use a spoon for filling.
Pipe or spoon the yolk mixture into the cavity of each egg white half, ensuring it is evenly distributed.
Sprinkle a small pinch of paprika over the top of each deviled egg as a garnish.
Refrigerate the deviled eggs for at least 15 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
