Deviled Eggs

Deviled Eggs are one of those appetizers that are perfect for any gathering! Potlucks, Easter Sunday, and summer picnics, you just can’t go wrong! 

Deviled Eggs

This recipe is one of my go-to favorites. They are my riff on Hillstone’s recipe. I love the punch of dill you get in each bite and how tangy they are. I find them quite addicting and I’ve been told by friends and family that they are the best deviled eggs ever! 😉 

Deviled Eggs

I hope you give these little guys a try! They are a little bit labor-intensive, but worth the extra work no matter what! 


Deviled Eggs



  • 12 eggs
  • 2 tbsp celery stalk, minced (about 1 stalk)
  • 2 tbsp mayo I use Homemade or Primal Kitchen's
  • 1 tsp yellow mustard
  • 1 tbsp dill relish, drained
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp distilled white vinegar
  • paprika, for serving


  • Bring a large pot filled about halfway full with water to a boil. When the water comes to a boil, gently lower the eggs into the pot (I use a ladle for this) and boil for 11 minutes. While the eggs boil, draw an ice bath (a large bowl of ice water) for the eggs. Immediately following the cook time, transfer the eggs in the ice bath and let cool for 10 minutes. 
  • Meanwhile, In a bowl, combine the celery, mayo, yellow mustard, dill relish, dill, parsley, garlic, salt, pepper, and vinegar. Stir to combine. 
  • Peel the hard boiled eggs and slice lengthwise. Gently scoop out the yolks (I use a teaspoon for this) and add it to the relish mixture. Using the back of a fork, mash the yolk and then stir until well-combined and smooth.
  • Spoon the filling mixture into a sandwich sized ziplock bag.  Make a small incision and cut the tip off the bottom corner of the bag. Gently squeeze the yolk into each cavity of the egg whites until each are evenly filled. Sprinkle with paprika. Serve and enjoy!


  • Reply
    April 16, 2022 at 1:32 pm

    I am obsessed with truffle oil now because of your Bibb salad recipe. Do you think adding some to this deviled eggs recipe would work? For a truffled deviled egg?

  • Reply
    November 24, 2021 at 2:51 pm

    Would Dijon mustard work instead of yellow?

    • Reply
      November 24, 2021 at 5:35 pm


  • Reply
    Phoebe Terry
    October 16, 2021 at 5:41 pm

    How many days would these last in the fridge ?

    • Reply
      October 18, 2021 at 11:57 am

      I’d say about 2-3 days!

  • Reply
    April 3, 2021 at 8:28 pm

    Hi! Can’t wait to try this for Easter tomorrow! Can I make this in advance? Or should I wait to put the filling in the eggs on the day of?

    • Reply
      April 5, 2021 at 1:09 pm

      I do make mine a day in advance and they are still wonderful! Just store in an airtight container.

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