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.

Deviled Eggs

Prep Time30 mins
Cook Time8 mins
Servings: 6 deviled eggs


  • Food Processor



  • 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



  • 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.

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