The flavors of rich roasted garlic and bright, fresh dill combine to create a rich and flavorful filling for these Roasted Garlic Dill Deviled Eggs.
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I’ve been making deviled eggs my entire adult life. Today is the first time I wrote down a deviled egg recipe.
I usually eyeball the ingredients, and adjust until the filling tastes right. But when I made this deviled egg variation last week, and my teenage son said, “mom, you need to put this on your blog,” I had to write it down. And I totally agree with him. These Roasted Garlic Dill Deviled Eggs are… The One.
Surprisingly, this deviled egg recipe is inspired a favorite sandwich I enjoyed quite often when I was vegan: the Tofu Dill from The Red Herring Restaurant. It’s a vegan version of egg salad, with crumbled tofu standing in for the eggs, seasoned with dill, garlic, and onion, and served on fresh sourdough bread with lettuce and tomato. Just talking about it makes me want one right now!
The Red Herring is an institution on the University of Illinois campus. It is a non-profit, collaboratively-run vegetarian restaurant, and one of the few places to find an all-vegetarian menu in Champaign-Urbana. The food is made from scratch, from local ingredients when possible, and prepared and served by friendly people. The Herring is so cool, it’s literally underground: it’s located in the basement of the Channing-Murray Foundation, a Unitarian Universalist community center.
So these eggs though…
You’ll want to start with one of our Brilliant Basics: Roasted Garlic. We roast two bulbs at a time and keep them on hand in the refrigerator. You can refrigerate them for up to two weeks, or peel the cloves and freeze them.
I use about three large cloves of roasted garlic for this recipe, peeled and smashed with the side of a knife until they become a paste. They blend beautifully with the egg filling.
Use fresh dill if you can get it. I am buying it this winter, but I can’t wait to start a large patch of dill in a pot in my backyard as soon as I can this spring. Dill is prolific and easy to grow. I like dried dill too, but there’s just nothing like that fresh flavor punch from dill when it’s fresh from the garden.
Deviled eggs make great high-protein snacks or lunch dishes. We have them beside a salad at lunch quite often. And if you find yourself really getting into deviled eggs and want to share the love with friends, you can pick up a special deviled egg carrier to take them to your next party.[sta_anchor id=”recipe” /]
Roasted Garlic Dill Deviled Eggs
- 8 eggs
- 3 cloves roasted garlic
- 1 tbsp chopped fresh dill
- 1/4 cup (plus one teaspoon) mayonnaise
- 1/2 tsp yellow mustard
- 1/2 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/8 tsp kosher salt
- 8 grinds fresh white pepper
- paprika optional, for garnish
Cook the Eggs
- In a saucepan with a tight-fitting lid (preferably a glass lid you can see through), cover 8 eggs with cold water. Cover, and place on medium-high heat.
- When the eggs begin to boil, turn off the heat. Do not open the lid. Set a timer for 14 minutes.
- After 14 minutes, carefully drain the hot water out of the pan and and cover the eggs with cold water and ice.
- Peel eggs when they are cool. (I find it easier to peel eggs under a trickle of running water.)
Make the Filling
- Slice the peeled eggs in half, lengthwise. Place yolks into a bowl, and set the whites aside.
- Mash the yolks with a fork until crumbly.
- Chop the roasted garlic cloves, then use your knife held flat, or a bench scraper, to press down on the garlic and mash it into a paste. Scrape the garlic paste into the bowl with the egg yolks.
- Add remaining ingredients, except paprika. Stir to thoroughly combine. Adjust salt to your taste.
- Fill egg whites with yolk mixture.
- Garnish with a light sprinkle of paprika, if desired. Makes 8 servings (one whole egg per serving.)