Deviled Egg with Curry and Fresh Dill

Deviled Egg with Curry and Fresh Dill

Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Winning!

Curry and Fresh Dill Deviled Egg half
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Deviled Eggs with curry and dill are perfect for Thanksgiving and Christmas!

If you’re like me, holiday dinner duties are usually split with family members. One person doing the whole shebang is just nutty! Especially when it is the biggies like Thanksgiving or Christmas! And coming up with an appetizer for these feasts that is light yet satisfying can sometimes just send me over the edge!

Curry and fresh dill deviled egg halves on a decorative plate

A creamy and a little spiced deviled egg always hits the spot! They’re super easy to make and can be whipped together a day ahead. The only problem with doing them ahead of time is they might not make it till the next day. Hide them in the back of the fridge if you have room!

boiled egg halves on a paper towel on a gray plate
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Easy to do ahead appetizer!

  1. First off boil some eggs. Depending on how many guests you are expecting will tell you how many to boil. In my family were good with about 3 deviled eggs a piece (actually that’s a low average depending on how good they are). I’d say boil a dozen and you can always make egg salad with the left overs.
  2. Everyone boils eggs differently. I boil uncovered for 1 minute in slightly salty water, then cover and take the pan off the heat; let set for 10 minutes.
  3. Drain the hot water from the pan and replace with cold, ice water.
  4. Let the eggs set for an additional 10 minutes in the cool water.
  5. Lastly, either put them in the fridge and save for later or start peeling. The shell should come right off especially if you get a good grasp of the membrane just under the shell.
  6. Let the shelled eggs rest on a paper towel to absorb the excess moisture. 
  7. While the eggs are resting; whisk together the mayo, mustard and spices in a medium bowl.
egg yolks, mayo mixture with fresh dill mixed together in a bowl

Scooping and Mashing

  1. Slice eggs long ways and scoop out the cooled yolks into the bowl with the mayo mixture. Be careful not to tear the whites. Note: warm whites are easier to tear.
  2. With the back of a dinner spoon mash the yolks into the mayo mixture until all the egg yolk lumps are gone. Taste test…adjust seasoning.
  3. With 2 spoons, scoop (like cookie dough) egg yolk mixture back into egg whites. Smooth out semi compact.
  4. Garnish with more fresh dill (cutting with scissors over eggs). Add a couple of capers, finely chopped olives, pimentos, etc. if you like or garnish with an assortment of morsels.
  5. Set in fridge uncovered until it’s time to munch!
curry and fresh dill deviled eggs on a decorative plate with green olives in the center on a purple place mat

Scooping vs. Piping Deviled Eggs

I’m always amazed when I go to someone’s house and they’ve made deviled eggs that are perfectly whipped and piped. My first thought is “are they store bought ?”(nothing worse than store bought deviled eggs, period!) and my second thought is “whyyyyyy”? Whipping and piping is just an extra couple of tedious steps that I personally don’t have time for. And EXTRA utensils to wash, why?????

Lastly, Presentation!

You know they make dishes especially for deviled eggs and really cute ones at that!!! Below are a couple I found that would be perfect for the holidays and year round! 


More Weight Watcher Friendly Make Ahead Goodies👇

Air Fryer Chick Peas…better than nuts! Curry Crunchy Chickpeas and Roasted Jalapeno Chickpeas

Fresh and healthy Chicken Salad…4 points for the whole thing!

Light and fresh Shrimp Eggrolls…so good and can be a meal too!

Everything Salmon Pinwheels…light, fresh, everyone loves a pinwheel!

Curry Dilled Deviled Eggs

So Good Curry Dill Deviled Eggs. Fresh curry powder and fresh dill make these otherwise plain deviled eggs amazing.
Course Appetizer
Cuisine American, Holiday, Southern, Weight Watchers
Keyword curry, deviled eggs, dijon mustard, dill, garlic, holiday, Keto, low carb, weight watchers
Prep Time 45 minutes
Cook Time 20 minutes
Author Elise Austin
Cost $4


  • 6 whole eggs
  • 2 tbsp lite mayo
  • 1 tsp Dijon mustard
  • 1 tsp fresh curry powder or to taste
  • .5 tsp fresh dill or to taste
  • .5 tsp fine sea salt or to taste
  • .5 tsp garlic powder or to taste


  • Boil eggs. I use the 1-10-10 method: Boil 1 minute in salted water then cover. Take off heat and let set for 10 minutes with cover on. Drain water and replace with cold water and ice. Let set for 10 more minutes or longer. Place in fridge or peel if you're going to use immediately.
  • While waiting on boiled eggs to cool, whisk together all other ingredients in a medium bowl. Taste. Add more seasoning if needed.
  • Peel eggs under running water and place on paper towels to absorb extra moisture.
  • Slice eggs long ways when completely cooled. Scoop out egg yolk into bowl with mayo mixture. With back of spoon, mash up yolks and mayo mixture. Mix until smooth. Taste for additional seasoning if needed.
  • Scoop yolk mixture into halved egg whites and make smooth and semi packed. Sprinkle with additional fresh dill. Add capers, chopped olives, pimentos if desired. Refrigerate uncovered until ready to serve.
  • Enjoy!

Best Homemade Dijon Italian Salad Dressing

Best Homemade Dijon Italian Salad Dressing

This easy homemade Dijon Italian Salad Dressing will easily be a fast family favorite. Just a few simple fresh ingredients you’ll understand why homemade salad dressing is by far better than any restaurant or store-bought kind. Move over Caesar Salad; say hello to yummy Dijon Italian Salad Dressing!

Dijon Italian Salad Dressing , rosemary, lemon, garlic, whisk
Dijon Italian Salad Dressing goes with anything, not just Italians:)

Dijon Italian Dressing is so easy to whip together!

I usually don’t write down my famous (LOL) Italian Salad Dressing but I made an exception this time. Thought I better start writing these things down before I get to old to remember what I did, LOL!

You start with these ingredients:

  • Olive Oil (you can use any oil you have on hand)
  • White Balsamic Vinegar… In this house we don’t like dressing to tangy so I used 1/3 cup white balsamic vinegar to 1/2 cup olive oil. Of course, you can adjust this to taste. If it’s still makes you pucker up and squint then add more oil. 
  • Dijon Mustard (I use Koops) It’s organic, easy to find and Whole 30 Approved!
  • Garlic
  • Fresh Rosemary and thyme (from my garden)
  • Lemon juice 
  • Salt
  • The secret ingredient…green olive juice (can be added in any amount your taste buds prefer)
Olive oil, lemon, garlic, thyme, whisk on a cutting board

That’s it!

You pretty much blend everything up in a single-serve blender and let it sit in the fridge until you’re ready to use it! Made with fresh, organic ingredients you can both pronounce and spell!! Win, Win!!

Close up of Dijon Italian Salad Dressing in a mason jar with garlic, lemon, whisk, rosemary
Keep it in a mason jar for easy measuring

Uses for Italian Dressing:

If you’re not in the mood for a big healthy salad you can always use the Dijon Italian Salad Dressing as:

  • a chicken marinade 
  • a dip for an antipasti plate, veggie platter or Pizza
  • use as a delicious pasta sauce
  • Use on a plain avocado slice
  • Or just eat it by spoonfuls!!!

Salad Extras to Include in Your Big Italian Mob Salad:

  • Pepperonis, Salami, Canadian Bacon, Regular Bacon, Ham
  • Canadian Bacon
  • Garbanzo Beans
  • Peperoncino Peppers
  • Sliced Red Onion
  • Capers
  • Mozzarella and/or Parmesan Cheese
  • Anchovies
  • Croutons

How Long Does It Stay Fresh in the Fridge?

It should keep a couple of weeks in the fridge…that is if it’s not eaten up first!


Dijon Italian Dressing

A bright, fresh tasting spin on Italian Dressing
Course Appetizer, dinner, holiday, lunch, Main Course, meatless Monday, Salad, Side Dish
Cuisine American, Italian
Keyword creamy, dijon, dressing, fresh, italian, mustard, salad, tangy
Prep Time 10 minutes
Cook Time 10 minutes
Servings 10
Calories 120kcal
Author Elise
Cost $3


  • 1/3 cup white balsamic vinegar or rice vinegar or to taste
  • 1/2 cup olive oil or any preferred oil
  • 1 tsp Dijon mustard
  • 2-3 cloves garlic or to taste
  • 1/4 lemon, squeezed or to taste
  • 4 Tbls juice from green olive jar or to taste
  • 1 3 inch fresh rosemary sprig, leaves chopped (no stem) or use favorite Italian seasoning
  • 3 2 inch fresh thyme sprigs, de-leaved or use favorite Italian seasoning


  • Blend all ingredients in a blender.
  • Refrigerate for about 20-30 mins.
  • Will keep for about 2 weeks in the fridge.

If you’re not in the mood for Italian dressing, try my fresh homemade Cilantro Dill Salad Dressing! It’s definitely a family favorite as well! Or use it as a dip for these delish Sausage Balls and these Zesty Italian Mini Pretzels around the holidays or Super Bowl Parties!!



These make Great Salad Making Gift!👇

pinterest long pin of italian dressing with Dijon Mustard
Easy Italian Chicken Salad

Easy Italian Chicken Salad


Who doesn’t like Chicken Salad? I’m not sure I know a single person who doesn’t. The possibilities are endless: Mexican, traditional, with grapes or without, apples, spicy, bland, with nuts…without. Well, you get the idea!

Chicken Salad Diet Options

It’s so easy to make it Keto, Low Carb, Low Fat, Paleo, Whole 30, Weight Watchers, or even a full on comfort dish!

  • For Keto you would add full fat mayo, avocado, cheese (any kind including cream cheese), just stay away from adding carbs like Chinese crunchy noodles, croutons, raisins, grapes, etc.
  • To make it low carb you might choose one kind of fat like mayo, hard boiled eggs, lots of veggies like green or red onion, jalapenos, pimentos, red bell peppers, black or green or both olive colors, and any kind of nuts or seeds (almonds and sunflower seeds are yummy in chicken salad).
  • Paleo ingredients would include avocado, homemade mayo (yum) or organic store bought made with out sugar. Nuts, olives, onions, pimentos, peppers, anything on the Paleo ingredient list would work.
  • Ingredients for Whole 30 would  basically be the same as Paleo but you could add a chopped sweet or white potato (potatoes would be delicious!).
  • If you’re following Weight Watchers stay away from adding full fat mayo and go for the light mayo, maybe add a little mustard, any kind of fruit or veggie, fresh herbs, hard boiled eggs. Don’t add cheese or nuts, both have tons of points and you’ll never miss it.
  • Full on comfort style could be anything from a homemade white sauce base to a pimento cheese style chicken salad (like this pimento cheese recipe) to a fried chicken salad twist! The sky’s the limit! Jump to Recipe!

Pros and Cons of Store Bought Rotisserie Chicken


  • immediately available
  • comes in lots of seasoning flavors
  • easy to chop up for use
  • same cost as a raw whole chicken, cheaper than boneless chicken breast


  • discarding the bones and skin
  • a little messy
  • you have to wash out the plastic container to recycle

Rotisserie Chicken is the best time saver a cook could ask for!!

How To Serve Chicken Salad

There are so many ways to serve Chicken Salad. Below are a few ideas for your next easy meal!

  • Make an easy appetizer out of it and serve with saltines or any kind of flavored cracker. Add some carrots, bell pepper slices, celery sticks, or zucchini!
  • Mix it up with your favorite pasta. Serve it warm or cold!
  • Make it a lunch spread between your favorite bread, bun or croissant along with tomato slices and lettuce.
  • Roll it up in a tortilla and eat it like a wrap.
  • Prepare it like you would enchiladas…roll it up, top it off with your favorite enchilada sauce and cheese then cook it at 425 for 20-25 minutes…YUM!
  • Serve it in a big salad, add chickpeas, spinach, egg and you’ve got a really great meal!
  • Chicken Salad is so versatile! The possibilities are endless!!

Enjoy and Ciaos, Baby!

Italian Chicken Salad

Easy to make and easy to eat Italian Chicken Salad…the variations are endless.
Course lunch, Salad
Cuisine American
Keyword chicken, gluten free, healthy, salad
Prep Time 30 minutes
Servings 8
Calories 175kcal
Author Elise
Cost 8


  • 1 Rotisserie Chicken, cut up
  • 2 tbsp light mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • red onion, cut up
  • ½ celery, cut up
  • can marinated Artichokes, cut up
  • ¼ cup jarred roasted red pepper, cut up
  • 1 tbsp Italian Seasoning


  • De-bone and cut rotisserie chicken up into bite sized pieces. Or use already de-boned, boneless store bought rotisserie chicken.
  • Mix mayo, mustard, garlic powder and garlic salt together.
  • Chop up veggies and then add everything to a bowl and mix well.
  • Chill until ready to serve.

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Garlic Peeling – Problem Solved!

Garlic Peeling – Problem Solved!

Rosemary, thyme and garlic from garden

Fresh garlic and herbs from my backyard garden.

Let’s face it,  peeling garlic is just a pain in the butt! It’s time consuming, messy, and some of those little ones are just not worth the effort!

And if you get a fresh one it’s double hard. If you get an old one the skin comes right off; but who wants to eat old garlic…not me!

No special garlic equipment required!

It’s taken me quite a few years to evolve to master garlic peeler status but I have arrived! It’s really very easy and you don’t need any special equipment.

I’ve found after spending hours peeling it’s easier to just crush the cloves slightly. 

Old garlic method!

I use to take the flat side of a knife, lay it on top of the clove and then hit the flat side with the palm of my hand.

This technique worked really well but it does have it’s draw backs like… what if the knife slips, Ouchy, Ouchy, Ouchy!!

crushed garlic and meat mallet

meat mallet and fresh backyard garlic

New garlic method!

So long story short, using an old standard meat mallet is by far the winner of the garlic peeling dilemma. One quick whack and the skin comes right off; the cloves are crushed enough you only have to make a few short cuts and your done! Not to mention the fun it can be?

This method is especially helpful with the smaller stressful  cloves.

home grown garlic bunch in red wagon

a bunch of backyard garlic

Garlic Done!

There you have it…short and sweet and ready to eat! No need to ever avoid using garlic cause it took too much time to peel and chop. And no excuses for just using one garlic clove in a recipe…that’s just plain ridiculous!



Try this technique in one of my favorite garlic infused recipe!

Italian Queso-Delizioso! Super Easy to Make!


Disclaimer: Watch what you’re whacking! Your fingers could get in the way and it could hurt. Pay attention always when you’re in the kitchen!