Recipe · 25 min
Curried Deviled Eggs with Fresh Dill
- 25 min
- 2–6 servings
- 200 kcal / serving
A light, creamy filling makes these deviled eggs pop with a hint of curry and fresh dill. They’re quick to pull together on a weeknight, with cool, creamy yolk mix and bright herb finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3eggs
- ¼ small bunchfresh dill
From the pantry: black pepper, curry powder, Dijon mustard, mayonnaise, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ¼ small bunchfresh dill
Dairy, eggs & chilled
- 3eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggs | 3 | 6 | 9 |
| fresh dill | ¼ small bunch | ¼ small bunch | ½ small bunch |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil the eggs: place them in a small saucepan, cover with water, and bring to a boil. Lower the heat and simmer for eight minutes, then drain and cool quickly under cold water or with ice.
- Prepare the dill: rinse, pat dry, and trim the dill. Remove the stems, then finely chop the leaves and set aside.
- Peel and halve the eggs once they’re cool enough to handle, keeping the whites intact for filling.
- Scoop the yolks into a small bowl. Add mayonnaise, Dijon mustard, curry powder, salt, and pepper, then mash with a fork until smooth.
- Fill each egg white half with the yolk mixture, then sprinkle chopped dill over the tops for a fresh finish.
- Serve the eggs arranged on a plate and enjoy.
- Tip: refrigerate the filled eggs for up to one day if making ahead. Tip: swap in a dash of paprika or use any leftover dill to brighten a green salad.
Two tips
- Keep the yolk filling smooth by manning the mayo in gradually as you mash.
- If you have leftover dill, whisk a pinch into mayo for a quick herb spread on crackers.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 9 g
- Carbs
- 1 g
- Fat
- 18 g
- Fiber
- 0 g
- Sodium
- 127 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.