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Kind of a Big Dill Deviled Eggs

Deviled eggs, those creamy icons of potlucks and picnics, often get relegated to the "safe" category. But what if they could be...different? What if they could pack a punch of flavor that turns heads and gets tongues wagging? Enter Kind of a Big Dill, a spice blend that's not messing around. Black pepper, coriander, and allspice provide the base, while dill and garlic whisper their fragrant secrets. Then comes the California chile, adding a smoky whisper of heat that lingers on the palate. This isn't your grandma's deviled egg; it's a flavor adventure waiting to happen.

So grab your hard-boiled eggs, crank up the music, and get ready to unleash your inner culinary rebel. These deviled eggs are more than just a dish; they're a conversation starter, a party pleaser, and a testament to the power of taking risks in the kitchen. Are you ready for Kind of a Big Dill? Let's do this!

deviled eggs

Kind of a Big Dill Deviled Eggs

Makes 12 deviled eggs


  • 6 hard-boiled eggs

  • 4-6 tablespoons Greek yogurt

  • 1 tablespoon Dijon mustard

  • 1 teaspoon Kind of a Big Dill

  • Fresh dill sprigs, for garnish


Peel and halve the hard-boiled eggs. Carefully remove the yolks and place them in a mixing bowl. Rinse the whites and set aside.

Mash the yolks with a fork until smooth. Add 4 tablespoons of the Greek yogurt, the Dijon mustard, and the Kind of a Big Dill. Add more Greek yogurt, if desired, for a less dense consistency. Transfer filling to a piping bag or ziploc baggie.

Cut the tip of the piping bag (or a corner of the ziploc baggie), and pipe the filling into the egg whites. Garnish with fresh dill sprigs.

Make ahead: You can make this recipe up to 3 days in advance. Place the egg whites in an airtight container and fill with water before refrigerating. (The water will help prevent them from getting torn/smashed.) Refrigerate the filling in the piping bag.

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