I used to think I hated dill. Turned out I just hadn’t tried it with lemon. This summer, I have been all about the lemon-dill combo. Turns out you can get over food aversions—context is everything.
One thing that hasn’t gone away, though, is my hatred of mayonnaise. I like all the components of mayo (oil, eggs, vinegar) but as an emulsified condiment, it just doesn’t do it for me. For whatever reason, mayo has always been on that short list of foods I can’t stand. Licorice is another.
This month, Stonyfield is partnering with Le Creuset and Kitchen IQ. These kitchen tools are a great way to make the food prep process fun and easy. How cute are these measuring spoons and cutting board? The board actually comes in a colorful set of four—awesome for germ-phobes like me who are always worried about cross-contamination. #nerdalert!
When I received this gorgeous Le Creuset egg tray, I knew right away what I had to make.
This twist on classic deviled eggs uses Stonyfield whole milk Greek yogurt—a delicious swap for mayo. My mom has been making hers with a combo of the two for years (I did not inherit her family’s mayonnaise obsession), and I wanted to see how it would turn out if I just skipped the mayo entirely. Because I just couldn’t resist playing mad scientist, I wanted to see what would happen if I took it a step further and did a lemon-dill version.
I was really happy with how this came out. I used dried dill for convenience’s sake, but feel free use fresh if that’s your preference. I liked the creamy texture, but if you want something a little thicker, just use less yogurt. Also, if you want to pipe the filling into the eggs instead of scooping with a spoon like I did, you’ll get a much prettier end product—just depends what you’re after.
These are wonderful as a brunch side or party appetizer, but I absolutely loved them on salad. I also enjoyed some leftovers later that day cut up and eaten on toast. Whatever works!
Lemon Dill Yogurt Deviled Eggs
- 12 eggs, hard cooked
- 2/3 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon dried dill
- salt and pepper to taste
- Cut eggs in half, lengthwise. Scoop yolks out into a small bowl. Set whites aside.
- In a food processor, combine egg yolks, mustard, lemon juice, dill, salt, pepper, and egg yolks. Pulse until smooth.
- Spoon egg mixture back into whites. Serve cold.
Do you ever swap yogurt for mayonnaise in recipes?