Cucumber & Dill Deviled Eggs

Cucumber & Dill Deviled Eggs

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From with minor changes.


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15 Min
20 Min
Stove Top


  • 8
  • 4 Tbsp
    mayonnaise (or strained plain yogurt if deisred)
  • 3/4 tsp
    white vinegar
  • 3/4 tsp
    apple cider vinegar
  • 1/4-1/2 tsp
    fresh dill (dried dill ok)
  • pinch
    garlic powder
  • pinch
  • 1/3 c
    english cucumber, peeled, seeded and finely diced
  • pinch
  • pinch
    white pepper

  • 8
    thin, unpeeled cucumber slices then cut in half
  • ·
    coarse salt, kosher for ex.

How to Make Cucumber & Dill Deviled Eggs


  1. Place eggs in a saucepan and cover with cold water. Bring to a boil. Turn off heat, cover and let sit in the hot water for 15 minutes. Run under cold water and peel under running water.
  2. Slice the hard-boiled eggs in half lengthwise and gently remove the yolks. Transfer the yolks to a prep bowl. Stir in the mayonnaise (or yogurt), vinegar, dill, garlic powder and paprika. Gently fold in the diced cucumber; season with salt and pepper.
  3. Arrange the egg halves on a platter and fill the cavities with the yolk mixture. Top each with a cucumber slice and a light sprinkle of coarse salt; cover and refrigerate until ready to serve.

Printable Recipe Card

About Cucumber & Dill Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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