Deviled Eggs Recipe


  • 1 tablespoon dill seed
  • 1 dozen eggs
  • 1/4 cup Greek yogurt
  • 1 teaspoon extra-virgin olive oil plus more to serve
  • scant 1/2 teaspoon fine-grain sea salt
  • 3 tablespoons finely snipped chives
  • 2 tablespoons finely chopped chervil
  • 1 tablespoon finely chopped dill
  • 1/4 cup sliced almonds toasted
  • smoked paprika (optional)


  1. Toast the dill seeds in a dry pan over medium heat until they deepen in color, a few minutes. Remove the seeds from the heat and allow them to cool, then gently crush them in a mortar and pestle.

Hard-boil the Eggs

  1. Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.

Make the Filling

  1. Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it--the yolks become creamy, light, and airy. Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of each for garnish. Mix well to incorporate.

Assemble the Deviled Eggs

  1. Use a spoon to gather small balls of yolk, then use your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil. For classic deviled appearance, sprinkle with a few pinches of smoked paprika.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 12