• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
She Keeps a Lovely Home
go to homepage
Homepage link
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
×

Home » Deviled Eggs » Deviled Eggs with Thyme and Dill

Deviled Eggs with Thyme and Dill

Published: Jan 15, 2018 · Modified: Mar 2, 2021 by Genevieve Morrison

Jump to Recipe Print Recipe

These deviled eggs have a fresh, herbal taste of thyme and dill that gives them a special spring, garden flair. They’re tasty enough with just traditional ingredients, but a little bit of parmesan and thyme makes them extra special!

7 deviled eggs on a marble plate, garnished with baby’s breath and a few leaves of thyme.

A Few Deviled Egg Pro Tips!

1. Simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing your eggs, slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.

2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.

3. No need to always gouge out your yolks with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.

A montage of 8 steps showing the deviled egg making process.

4. To get perfectly smooth egg-fillings, push the yolks through a mesh strainer before mixing in your mayo and mustard.

5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.

6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.

7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.

8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.

A deviled egg, garnished with thyme and baby's breath.

For More Beautiful Deviled Egg Ideas:

  • Deviled Quail Eggs
  • Beautiful Pesto Deviled Eggs
  • Colorful Deviled Eggs with Curry

For more inspiration, follow me on INSTAGRAM, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
5 deviled eggs on a marble plate, garnished with baby’s breath and a few leaves of thyme.

Deviled Eggs with Thyme and Dill

These deviled eggs have a fresh, herbal taste of dill and thyme that gives them a special little spring garden flair.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: International
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 deviled eggs
Calories: 51kcal
Author: Genevieve Morrison

Ingredients

  • 6 large eggs
  • 1 tbsp. mayo
  • 1 tsp. dill mustard
  • 1 tsp. creamy horseradish
  • 2 tbsp. parmesan – freshly grated
  • 2 tsp. thyme – fresh
  • paprika – just a sprinkle
  • salt & pepper – to taste

Instructions

  • Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 30 minutes.
  • Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Slice the eggs in half. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
  • Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. 
  • Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
  • Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
  • Mix in 1 tbsp. of mayo, 1 tsp. of dill mustard and 1 tsp. creamy horseradish into your egg yolks. Mix in your fresh parmesan cheese. Add salt, pepper and 1 tsp. of fresh thyme. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more mustard. You want your consistency to be similar to hummus.
  • Pipe your egg filling into your little eggs. I would suggest always using a pastry piping bag to fill your eggs. They look so much more tasty and professional when perfectly piped.
  • Garnish your eggs with paprika and sprinkle with your remaining thyme.

Nutrition

Serving: 1Deviled Egg | Calories: 51kcal | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 83mg | Potassium: 38mg | Vitamin A: 180IU | Vitamin C: 1.4mg | Calcium: 43mg | Iron: 0.6mg
  • Facebook
  • Twitter
Previous Post: « Crispy, Spicy, Baked Kale Chips
Next Post: A Winter Party with Baby’s Breath Accents »

Reader Interactions

Comments

  1. Sara

    May 26, 2018 at 11:54 pm

    These look so beautiful!

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




I accept the Privacy Policy

Primary Sidebar

Hello there!

Hello there!

My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

Get Your Free e-book!

The cover of a cookbook that says "Elegant Appetizers” with deviled eggs on a marble background with flowers in the corners.

Mother’s Day Inspiration

2 scones on a decorative plate with flowers and strawberries, in front of stacked plates and more strawberries.

Glazed Strawberry Rhubarb Scones

A wooden bowl of turmeric pearl couscous beside flowers on a lace tablecloth.

Lemon Turmeric Pearl Couscous

6 mini croque monsieur with a small ham rose garnishes and parsley on a wooden cutting board, surrounded by flowers.

Mini Croque Monsieur

3 deviled eggs garnished with tiny bacon roses, oregano leaves and a sprinkle of poppy seeds.

Deviled Eggs with Bacon Roses

A pink cocktail, garnished with a cherry and small cherry blossoms on a black table.

The Pink Cherry Blossom Maraschino Liqueur Cocktail

3 gold-rimmed cocktails, garnished with cucumber slices with flowers on a black table.

Sparkling Pink Grapefruit Cocktail with Cucumber

Featured In

A list of 7 logos.

My Web Stories

A title that says "Beautiful Spring Canapés" over an image of appetizers.

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 · She Keeps a Lovely Home