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5 deviled eggs on a marble plate, garnished with baby’s breath and a few leaves of thyme.
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5 from 2 votes

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.
Prep Time20 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: International
Servings: 12 deviled eggs
Calories: 51kcal


  • 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


  • 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.


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