Creamy Garlic + Dill Devilled Eggs

Devilled Eggs is arguably one of the easiest things you can bring to a potluck dinner if you’re not a dirty cheater who buys cheese platters from the store and transfers it to your own tray.  I also explain how to make your own mayo!  Store-bought brands add a lot of preservatives to mayonnaise.  Since it has raw eggs in it, it will keep in the fridge for up to 4 days when you make it yourself.

Print Recipe

Deviled Eggs

Prep Time30 mins

Cook Time8 mins

Servings: 6 deviled eggs

Equipment

• Food Processor

Ingredients

Mayonnaise

• 1 cup light tasting olive oil
• 2 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 egg yolks

Deviled Eggs

• 3 eggs
• 3 tbsp garlic mayo
• Fresh dill

Instructions

Mayonnaise

• Combine yolks with lemon juice, salt, and garlic in a small mixing bowl and whisk until smooth.
• Put yolk mixture in a food processor and slowly add olive oil while blending.
• Paprika

Deviled Eggs

• Bring a medium pot of water to a rolling boil.
• Slowly drop eggs into the water with a spoon.
• Boil for exactly 8 minutes.
• Immediately move to an ice bath or cold tap water.
• Peel eggs once they are cooled.
• Cut the eggs in half and remove the yolks.
• Mix cooked yolk with 3 tbsp of your fresh mayonnaise
• Use a teaspoon or a piping bag to drop the filling into the empty egg whites.
• Garnish with dill and paprika.