Deviled Eggs with Dill and Smoked Paprika


If you love dill and smoky flavor, you'll love these deviled eggs.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
40 mins
24 deviled eggs


  • 12 large eggs

  • 6 tablespoons mayonnaise

  • 2 tablespoons sweet relish

  • 4 teaspoons dried dill weed

  • 1 teaspoon mustard

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 teaspoon smoked paprika


  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

  2. While eggs are cooking, combine mayonnaise, relish, dill, mustard, salt, and pepper in a medium mixing bowl.

  3. Remove eggs from hot water, cool under cold running water, and peel. Halve eggs lengthwise; remove yolks and add to mayonnaise mixture. Mix well. Scoop mixture into a piping bag or plastic baggie. Place in the refrigerator until more firm, 10 to 15 minutes.

  4. Pipe the chilled mixture into the emptied and halved eggs. Sprinkle paprika on top of each egg. Serve immediately or refrigerate for up to 7 days.

Nutrition Facts (per serving)

126 Calories
11g Fat
2g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 126
% Daily Value *
Total Fat 11g 13%
Saturated Fat 2g 12%
Cholesterol 189mg 63%
Sodium 184mg 8%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 7g
Vitamin C 0mg 2%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 85mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.