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.
Ingredients
- 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.
Storage
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:
Print
Chive and Dill Deviled Eggs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Eggs
- Method: Boil, Slice
- Cuisine: American
Description
Chive and Dill deviled eggs are an elevated take on a classic dish. This recipe makes the perfect appetizer or snack any time of the year.
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise (I like Veganaise; choose any mayo you like)
- 1 teaspoon fresh lemon juice (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 12 thin slices of fresh or pickled jalapeno
- 3 tablespoons chopped fresh chives, divided
- 3 tablespoons chopped fresh dill, divided
- 1/4 teaspoon kosher salt or fine sea salt (I use Real Salt), plus flakey salt or more salt for garnish
- 1/8 teaspoon freshly ground black pepper
Instructions
- 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 with the mayo, lemon juice, mustard, salt, and pepper until smooth. Stir in 2 tablespoons of chives and 2 tablespoons of dill, reserving 1 tablespoon of each for garnish. Taste and adjust seasoning if needed.
- Fill egg whites with yolk mixture. I like to use a plastic bag with the corner snipped off as a piping bag. Or, you can use a spoon.
- Arrange the deviled eggs on a serving dish. Garnish with reserved herbs and a dusting of paprika. (Tip: Use your fingers to pinch and dust the paprika, or sprinkle it through a mesh strainer for even dusting.)
- Serve immediately or chill before serving. Deviled eggs are best when consumed within a day of making them, but leftovers will keep, covered, in the fridge for up to 3 days.
Notes
- You can buy parmesan crisps in the bakery section of most grocery stores, or, make them yourself. Preheat the oven to 400°F. Freshly grate about 1/4 cup of Parmigiano Reggiano (real parmesan cheese). Place ¼ teaspoon of the freshly grated Parmesan cheese in a small circle on parchment paper on a baking sheet. Repeat to make 12 small circles. Bake at 400°F for 4-5 minutes, or until cheese melts and turns golden. Let cool to turn crispy, about 10 minutes.
Keywords: Jalapeno Deviled Eggs, Spicy Deviled Eggs
Hi there! I am wondering how much dill to use as it’s not listed in your recipe and do you eat these with Parmesan crisps?? I’m a little confused where those come into play (as delicious as they sound). Thanks!
Hi! So sorry for the confusion – I had a typo in the ingredients! You’ll want 3 tablespoons of chopped fresh dill and 3 tablespoons of chopped fresh chives — stir 2 tablespoons of each into the filling, and use the other tablespoon of each as garnish (plus more if you like!). I’ve updated the recipe card above. Again, so sorry for the confusion! ~E