Deviled eggs with fresh dill are a great way to showcase one of our favorite "soft" herbs, which is fresh dill.
As a result of the addition of fresh fronds and a generous amount of dill pickle juice that is taken directly from the jar, the filling is given a double-dilly kick.
It doesn't matter if you're having a picnic, a potluck, a tailgate, or a supper club; these simple appetizers will be comfortable no matter what kind of gathering you're attending.
It doesn't matter if you serve them on your favorite ceramic platter or placed precariously on a paper picnic dish; deviled eggs are a mainstay of Southern entertaining.
We always want them to be on the menu, even though there are occasions when we can't decide whether they should be served as an appetizer or a side dish.
Deviled eggs, whether presented on your favorite ceramic platter or placed precariously on a paper picnic dish, are Southern party standards. Although we can't tell if they're an appetizer or a side dish, we always want them on the menu!
Ingredient – 6 hard-cooked large eggs, peeled – 3 Tbsp. chopped dill pickles (from 1 [24-oz.] jar) – 2 1/2 Tbsp. mayonnaise – 1 Tbsp. chopped fresh dill, plus fronds for garnish – 2 tsp. Dijon mustard – 1/4 tsp. kosher salt – 1/4 tsp. black pepper
Cut each egg in half lengthwise. Working carefully, remove egg yolks, and transfer to a medium bowl. Stir and mash in pickles, mayonnaise, dill, Dijon, salt, and pepper until smooth.
Pour the egg yolk mixture into the egg halves in an even manner. Include some fresh dill fronds as a garnish.
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