I don’t know about you, but I love a deviled egg. They are the perfect addition to any party or gathering and a staple at our ham dinners!
Well, this year I found a new recipe for deviled eggs that use dill in the ingredients. It is so delicious and delightful.
The deviled egg is a delicious and versatile staple of the Easter table. Actually, Deviled eggs are a wonderful addition to any party or gathering, and have been a staple at our ham dinner for years.
Deviled Egg Recipes
Sometimes referred to as “snack caviar,” deviled eggs are a fun and delicious appetizer that are all the rage at parties, tailgating at the big game, or as a delicious snack food.
There are countless ways to make them your own and delicious add-ins to make them that much more special, such as adding bacon, cheese, or even chili peppers! This recipe uses homemade mayonnaise spices deliciously with sweet pickle relish and fresh dill — a yummy addition of tangy dill pickles and the juice from the jar to add flavor.
Deviled Eggs
Dill Deviled Eggs are a unique creamy, flavorful treat that will leave your taste buds wanting more. This deviled eggs recipe was shared with me, and since that day I’ve been making it on the regular.
My family loves this recipe and even my picky dad can’t get enough of them. He isn’t a fan of any deviled egg recipe so this one is truly a winner when he actually asks for seconds!
Everyone loves deviled eggs, and I’ve had some delicious variations of this little appetizer/hors d’oeuvre over the years.
Ancient Rome
Deviled eggs have been around for a long, long time. In fact, they may be one of the oldest recipes in existence, dating back to ancient Rome!
Deviled eggs are thought to have their origins in ancient Rome, and were originally made with fish sauce and spices.
They were introduced to the United States by English settlers who brought them over from the United Kingdom.
The First Devilled Eggs (Cut in half lengthwise)
There is no definitive date when the first deviled egg was made and introduced to the world, but it is believed that they were invented during World War II when eggs were rationed and people needed an inexpensive way to make food that would still fill them up.
The name “deviled” comes from the spice used to flavor these eggs – cayenne pepper. It’s said that this type of dish was so popular because it was easy on both cooks’ budgets as well as those who ate them – making them one of those dishes that everyone could enjoy!
Many Love Deviled Eggs
The history behind deviled eggs is quite interesting because there are many different stories about how they came to be. One story claims that during World War II when eggs were rationed and people needed an inexpensive way to make food that would still fill them up; another says it happened during Prohibition because hard-boiled egg whites have less
Deviled eggs are a pretty classic dish, but how many people know the story behind them? As it turns out, there’s a lot to know about these tasty treats.
Hot and Spicy
The term “deviled” was used back in the 18th century to describe foods that were hot and spicy. So when someone combined spices with their eggs, they started calling the dish deviled eggs.
Some believe the term could have originated from the Deviled Crab dish. Back in the 14th century, chefs made dishes with mustard and spices, which were then called “devilled.” Thus, deviled eggs were born.
Who Invented Deviled Eggs?
Deviled eggs were first recorded in an English cookbook in the year 1786. The recipe called for boiled egg yolks mixed with pepper, mustard, and vinegar that were then piped back into egg whites.
The dish has since been adopted by different cultures and includes many variations of seasoning and stuffing options.
Deviled eggs have been around since Ancient Rome when the yolks were mixed with vinegar. The addition of mustard came later, in the Middle Ages.
Since then, cooks have experimented with a variety of other ingredients and seasonings, tailoring deviled eggs to their tastes or to suit what they had on hand.
Some recipes call for bacon or ham, while others add olives or pickles. Some cooks like to add hot sauce or cayenne pepper along with mustard and mayonnaise.
Deviled eggs are hard-boiled eggs that have been peeled and cut in half, with the yolk removed, mashed, and mixed with other ingredients, such as mayonnaise and mustard, then spooned back into the whites. The mixture is often topped with a bit of paprika, but you can use other spices or fresh herbs to add color and flavor.
The History of Deviled Eggs
Deviled eggs are thought to have originated in ancient Rome. They were mentioned in the book Apicius, a collection of Roman recipes dating to 4th century A.D., though they were called “mixed eggs” or “spiced eggs” rather than being referred to as “deviled.”
Middle Ages
By the Middle Ages, deviled eggs were well-known throughout Europe, but at this point they were considered a delicacy only served on special occasions due to their high price tag (eggs weren’t cheap). By the 17th century, however, it was common for people to keep hens for laying eggs so there was no longer a cost issue (although the time involved in peeling hard-boiled eggs was still significant).
Stuffed Eggs
Deviled eggs (also known as stuffed eggs, Russian eggs, dressed eggs, or salad eggs) are hard-cooked eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties.
The dish is most commonly served at Easter. Deviled eggs are a common potluck and picnic food in some regions of the United States.
Deviled eggs or “stuffed eggs” are hard-boiled eggs that have been shelled, cut in half lengthwise, and filled with a paste made from the egg yolks mixed with other ingredients such as salt, mayonnaise, and mustard.
The filling is generally placed back into the whites and served cold. Deviled eggs are served at room temperature as an appetizer, side dish, or the main course, often for holidays or parties.
Denny’s Favorite Flavors
In Southern California, deviled eggs are very popular on the menu at Denny’s restaurants where they are known as “Eggs Benedict”.
Deviled eggs are such a simple and classic dish, but one that is often overlooked until spring or summer rolls around.
They are most definitely a party food in our house, and I’m pretty sure that’s the way it is in most homes. They just scream “backyard BBQ” or “picnic” to me.
I love them, though, and I think they’re great all year long! They are so easy to make, inexpensive (especially if you already have hard-boiled eggs on hand), versatile (there are so many ways to make them), and they’re always such a hit with everyone.
Fresh Dill Weed
The first time I tasted this variation of deviled eggs, I was hooked.
I love this recipe because it’s a wonderful way to use up extra eggs, and the fresh dill is the star of the show. Be careful though, dill is a very powerful flavor. If you don’t like strong flavors this may not be your jam.
Finely Chopped Dill Pickles
If you want to try something extra on top add a couple of finely chopped dill pickles to the top of these deviled eggs.
Dill Pickle Juice and Paprika
If you want to add a splash of dill pickle juice to the recipe you can do so. It gives it a little more tang. The dijon mustard really brings out the fresh dill as well.
Prepping the Hard-Boiled Eggs
You will need hard-boiled eggs for this dill-deviled eggs recipe. Follow this guide if you are unsure of how to hard boil eggs.
- Add the eggs to a saucepan and cover with water:
Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan and place them on high heat.
- Bring to a rolling boil:
Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.
- Turn off the heat, cover, and let sit:
Depending on how cooked you like your hard-boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes.
- Strain and run under cold water:
Strain the hot water from the pan, careful not to dump out the eggs, and run ice cold water over them until they are cool to the touch. This will stop the eggs from cooking further and make them easier to peel.
- Peel the eggs and cut them in half lengthwise.
Dill Deviled Eggs
Calories Per Serving
Ingredients
- 6 hard-boiled eggs halved
- 1/4 cup plain greek yogurt
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon dill
- 1 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pink salt
- dash of pepper to taste
Instructions
- Remove yolks from the egg whites. We are going to create a yolk mixture from the egg yolks.
- Set egg white halves aside.
- Mash yolks, stir in yogurt, vinegar, dill, mustard, garlic powder, pepper, and salt.
- Spoon yolk mixture into egg whites.
- Refrigerate until ready to serve.
