Chive & Dill Deviled Eggs
Deviled eggs are a party classic, and these chive and dill-deviled eggs take it to the next level!
I love serving these at summer parties when the herbs or fresh from the garden, or during the holidays when I can grab a few packs of fresh herbs from the store.
- Hard-boiled eggs: You can make easy-to-peel hard-boiled eggs on the stovetop or in an Instant Pot.
- Mayo: You can use Veganaise or your favorite mayo here to make your filling creamy and delicious.
- Lemon juice: A little acid balances the flavors in deviled eggs. Fresh lemon juice is best. You can also substitute apple cider vinegar or red wine vinegar if needed.
- Dijon mustard: Mustard elevates the dish. You can use any mustard but I love Dijon with the herbs here.
- Fresh chives and fresh dill: The herbs are the star here! Go fresh and enjoy how good this dish is.
- Salt and pepper: Salt and freshly ground black pepper bring it all together. Use Kosher salt or fine-grain sea salt (I like Real Salt) and always use freshly ground black pepper—it makes a difference!
- Paprika: Mostly just for looks, a light dust of paprika is classic on any deviled eggs. Look for plain Spanish paprika and not smoked paprika here, unless you really want that smokey flavor.
How to Make Chive & Dill Deviled Eggs
Deviled eggs are easy and always a hit at a party, especially when elevated with fresh herbs.
If you’ve never made deviled eggs, then read this post about how to make deviled eggs to learn the basics. For these chive and dill deviled eggs:
- Make hard-boiled eggs on the stove or in an Instant Pot. Let them cool then peel and cut in half length-wise. (Be sure to read how to make hard-boiled eggs easy to peel here.)
- Scoop out the yolks into a medium bowl, add the mayo, mustard, lemon juice, herbs, salt, and pepper, then mash then mix until smooth.
- Use a spoon or a piping bag and evenly divide the filling into the yolks, about a tablespoon each.
- Garnish with more fresh herbs, paprika and/or a sprinkle of salt & pepper.
The full recipe is in the printable recipe card below for you to save.
Deviled eggs are really best when served the same day you make them, however, they will keep prepared in the fridge, covered, for up to 3 days.
You can make the hard-boiled eggs up to 2 days in advance and keep them unpeeled in the fridge, then prepare them the day you eat them. If you do that, they’ll keep, covered, in the fridge, for up to 1 more day.
More Deviled Eggs Recipes to Try:
Chive & Dill Deviled Eggs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 1x
Method: Boil, Slice
These herby chive and dill-deviled eggs are awesome any time of year! The herbs elevate this classic dish making it perfect to serve while entertaining, or simply to have as a snack when you want eggs with big flavor.
- 6 hard-boiled eggs
- ¼ cup mayonnaise (I like Veganaise; choose that or avocado mayo for a healthier choice)
- 1 teaspoon fresh lemon juice (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill, divided
- 2 tablespoons minced fresh chives, divided
- ¼ teaspoon kosher salt or fine sea salt (I use Real Salt)
- ⅛ teaspoon freshly ground black pepper
- paprika, for garnish
- Slice the hardboiled eggs in half lengthwise. Carefully scoop out the yolks and transfer them to a bowl.
- Using the back of a fork, mash egg yolks. Add mayonnaise, vinegar, mustard, 1 tablespoon of chives, 1 tablespoon of dill, salt, and pepper to egg yolks. Stir the mixture to combine and smooth. Taste and adjust seasoning if needed.
- Fill egg whites with yolk mixture. Top with a big sprinkle of more chopped dill and chives. Lightly dust the tops with paprika.
- Serve immediately or chill before serving. Deviled eggs are best when consumed within a day of making them, but they’ll keep, covered, in the fridge for up to 3 days.
Keywords: Chive Dill Deviled Eggs