Dill and Chive Deviled Egg Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh, herbaceous take on deviled eggs, featuring creamy yolks mixed with dill and chives for a vibrant spring appetizer. This American-inspired Easter recipe, ready in about 25 minutes, pairs hard-boiled eggs, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 75 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 12 American cuisine 75 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cool 6 hard-boiled eggs, then peel and cut each in half lengthwise. Remove yolks and place in a bowl.
  2. Step 2: Mash yolks with 3 tbsp mayonnaise and 1 tsp Dijon mustard until smooth. Stir in 1 tbsp fresh dill, 1 tbsp fresh chives, 1/4 tsp salt, and 1/8 tsp black pepper until fully combined.
  3. Step 3: Spoon yolk mixture evenly into egg white halves. Garnish with additional fresh dill and chives before serving.

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