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Dill and Lemon Deviled Eggs Recipe

5 stars - based on 1 reviews
| 1 Review

This dill and lemon deviled egg recipe is great for spring. The combination of dill and lemon gives a surprising flavor twist to classic deviled eggs. This family favorite is typically served at Easter.

Servings: 24

Active time: 10 minutes

Total time:

Light and Healthy recipe


  • 12 Davidson's Safest Choice® pasteurized egg(s), hard-boiled
  • 1/2 c mayonnaise
  • 1 Tbsp Dijon mustard
  • 3 Tbsp lemon juice
  • 1 tsp lemon zest
  • 2 Tbsp fresh dill, finely chopped
  • salt and pepper to taste
  • 1 Tbsp fresh dill or chives, for garnish


  1. Cut the Safest Choice™ hard-boiled eggs in half and remove the yolks.
  2. Mix together egg yolks, mayonnaise, Dijon mustard, lemon juice, lemon zest and dill until well combined.
  3. Spoon egg yolk mixture into halved egg whites and garnish with fresh dill or chives.

by JennyG65 on 04/13/12
I made this deviled egg recipe after Easter with all the extra dyed eggs we had left over. What a crowd pleaser! My husband, mother-in-law, and children all really enjoyed these deviled eggs. The lemon and dill was nice and light, making this a great grab-and-go snack. What a great twist on a classic favorite!

Nutrition Facts

Serving Size (1 deviled egg half)
Total Servings 24

Amount Per Serving:

Nutrition Category Amount
Calories 50
Calories from Fat 35
Total Fat 3.5g (5% DV)
Saturated Fat 1g (5% DV)
Trans Fat 0g
Cholesterol 105mg (35% DV)
Sodium 80mg (3% DV)
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 0g
Protein 4g
Vitamin A 4%
Vitamin C 2%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.