Devilled Eggs with Zucchini Dip and Dill Sauce

    50 minutes

    An intricate twist on a traditional devilled eggs recipe. Try a simple zucchini dip and top it with splendid, fresh dill sauce to create a stunning appetiser for brunches or your Easter table.


    Victoria, Australia
    2 people made this

    Makes: 12 devilled eggs

    • 6 eggs
    • 2 small zucchinis
    • 3 tablespoons olive oil
    • 2 fresh onion stalks, sliced
    • 2 fresh garlic stalks, sliced
    • 120g cream cheese
    • 100ml sour cream
    • salt and black pepper, to taste
    • 1 small lump of butter
    • 2 cloves of garlic
    • dill, as needed
    • pesto Genovese

    Preparation:45min  ›  Cook:5min  ›  Ready in:50min 

    1. Hard-boil the eggs and let them cool. Cut the eggs lengthwise and remove the yolks with a small spoon then squash the yolks in a bowl with a fork.
    2. Wash the zucchini and cut into small pieces. Heat 2 tablespoons olive oil in a frypan, add the zucchini, the garlic and onion stalks and saute.
    3. Add the cream cheese, the sour cream, a pinch of black pepper and a pinch of salt. Stir. Use a blender to puree the mix. Let the mixture cool off while you prepare the dill sauce.
    4. For the dill sauce: heat the butter and 1 tablespoon olive oil. Add the cut dill and garlic cloves and stir non-stop for the next couple of minutes.
    5. Take the pan off the burner. Stir one more time. Add the pesto Genovese and stir again.
    6. Now that you have the dill sauce and the zucchini dip, you can fill the eggs. Firstly, put some zucchini dip and then pour a little bit of the dill sauce on top of each serving. Use dill to decorate.


    There is always more zucchini dip and dill sauce than the eggs can take. Don't worry, you can use this as a separate appetiser. Just put it in small cups and serve.

    See it on my blog

    Super-Easy Devilled Eggs Recipe

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