Dill-Infused Deviled Eggs with Chive Garnish
Classic deviled eggs with a fresh dill twist and delicate chive finish, a timeless Easter crowd-pleaser. This American-inspired Easter recipe, ready in about 20 minutes, pairs large eggs, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh dill
- 2 tbsp chives
- 1/4 tsp salt
- 1/8 tsp black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 6 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes. Transfer eggs to ice water and chill for 10 minutes, then peel and halve.
- Step 2: In a bowl, combine egg yolks with 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper. Mash with a fork until smooth.
- Step 3: Spoon yolk mixture into egg white halves. Garnish each with a sprinkle of 2 tbsp finely chopped chives. Serve chilled.
