When I think about the holiday season and entertaining, my mind immediately goes to appetizers. Bite-sized appetizers are the best kind, and these Dill Deviled Eggs get bonus points because they’re healthy! These easy homemade deviled eggs are packed with protein and flavor. Appetizers aside, they’re also great to have on hand for healthy snacks throughout the day.
Deviled eggs are the perfect little bite-sized appetizers that always look impressive. These perfect Dill Deviled Eggs are packed with flavor in every bite. In addition to dill pickles, they have pickled jalapenos that take them to the next level. Garnish with paprika, and enjoy!
Why You’ll Love These Flavorful Deviled Eggs
They are full of flavor – The pickles, jalapeños, and fresh dill add so much flavor to these deviled eggs! They’re bright, fresh, and anything but boring. Eggs can be pretty rich, but adding sharp flavors like mustard can help tame that richness.
They’re great appetizers – I always go for deviled eggs if someone brings them to a party. They’re impressive and it’s fun to see how other people flavor them. They’re great for a healthy one- or two-bite appetizer.
They’re good for you – Eggs pack protein and other nutrients, so these deviled eggs are great healthy snacks throughout the day. I also enjoy eating them alongside toast for a filling breakfast.
Why Your Body Will Love This Easy Deviled Egg Recipe
Protein – Eggs are a complete protein, which means they contain all nine essential amino acids the body needs to grow, develop, and repair itself. A diet rich in eggs can help improve muscle health and decrease malnutrition.
Heart Health – Eggs contain a good kind of cholesterol that helps lower the bad kind.
Vitamins – Eggs contain vitamins B12, A, B6, D, selenium, iron, riboflavin, choline, calcium, zinc, and folate. They’re great for the immune system and skin, brain, and eye health.
Antioxidants – Deviled eggs are a simple way to have fun with egg yolks, which contain lutein and zeaxanthin. These antioxidants help reduce the risk of muscular degeneration and cataracts as we age.
Deviled Egg Recipe Ingredients
Eggs – I used extra-large brown eggs, but any size or color can be used. I’ve heard older eggs peel easier than fresh eggs, but I’m unsure if that’s true. Unfortunately, this deviled egg recipe isn’t a vegan substitute.
Mayonnaise – I’ve been eating vegan mayonnaise for a long time and actually prefer the taste to regular mayo, so I used that. Obviously, this recipe is not vegan, so use whatever kind of mayonnaise you like. It can be substituted with mashed avocado if you prefer.
Mustard – I use both yellow and Dijon mustard in this recipe. I love how bright and zippy regular mustard is, and the Dijon adds a complex spiciness to the mix. If you prefer, you can just use one kind of mustard.
Pickles – I used dill pickles in this recipe, but I know some people prefer to use sweet pickles in their deviled eggs. I incorporate the pickle and the juice, so make sure you are using a kind that you enjoy. I love the flavor of the kosher dill pickle chips from Trader Joe’s.
Jalapeno – I like adding pickled jalapenos to my dill deviled eggs. They help enhance the pickle flavor and add a spicy kick. Like pickle juice, I include jalapeno juice for extra flavor. If you prefer to use fresh jalapenos, double the amount of pickle juice you add.
Dill – I also like to add fresh dill to this recipe. It brightens everything up and can be used as a nice garnish. If using dry dill, I recommend adding just a pinch since it’s much stronger than fresh dill.
How To Make Perfect Deviled Eggs
Hard-boil your eggs. If you already have a favorite hard-boiling egg technique, you can use that. If not, I will share my go-to recipe on the recipe card below.
Slice the eggs in half vertically and separate the yolks from the whites. Place the white part on a platter or cutting board, cut side up, and add the yolks to a medium-sized bowl. Use a fork or spoon to mash down the egg yolks until completely broken up. Next, add the mayonnaise, yellow mustard, dijon mustard, pickle juice, and pickled jalapeno juice. Mix everything together well until you have a smooth mixture.
Add in the chopped pickles and jalapeno, fresh dill, and a pinch of salt and black pepper. Mix together well. Scoop a small spoonful of the yolk mixture into each little egg cup. Garnish with paprika and fresh dill. Serve immediately or refrigerate until ready to serve.
Recipe Frequently Asked Questions
This recipe is already gluten-free.
There really isn’t a way to make this deviled egg recipe vegan.
What is the best way to cook hard-boiled eggs? There are many different methods, tips, and tricks floating around out there. I share my favorite method below. I’ve had the most success with perfectly cooked yolks and easy-to-peel shells, but sometimes, no matter what you do, they just don’t want to cooperate.
How many deviled eggs does this recipe make? I use 10 eggs, which will make 20 deviled eggs. You can easily scale down or scale up this recipe.
Do deviled eggs need to be refrigerated? If you’re serving them at a party, it’s okay to leave them out for an hour or so. Otherwise, I would refrigerate them until ready to eat.
How long do leftovers last? If stored in an airtight container in the refrigerator, leftover deviled eggs should last about 3-4 days. They will stay the freshest if you store them on a piece of paper towel or clean dishcloth, which will soak up any excess liquid that develops.
When I think about the holiday season, and entertaining, my mind immediately goes to appetizers. Bite sized appetizers are the best kind and these Dill Deviled Eggs get bonus points because they’re healthy! These easy homemade deviled eggs are packed with protein and flavor. Aside from serving as an appetizer, they’re also great to have on hand for healthy snacks throughout the day.
Ingredients
10 large eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon dijon mustard
2 teaspoons dill pickle juice, from the jar
2 teaspoons pickled jalapeno juice, from the jar
1 1/2 teaspoon finely chopped dill pickles
1 1/2 teaspoons finely chopped pickled jalapenos
1/4 teaspoon chopped fresh dill
Salt and black pepper, to taste
Instructions
Hard-boil your eggs. If you already have a favorite hard-boiling egg technique, you can use that. If not, add eggs to a saucepan and cover with cold water. Place over medium heat with the lid on. Keep a close eye on the pot and as soon as the water starts boiling, set a timer for 3 minutes. Let the water boil for 3 minutes and then turn the heat off. Let eggs sit, with the lid still on, for 10 minutes. Once 10 minutes has passed, run cold water into the pot until it’s completely cold and then add in a couple handfuls of ice cubes. Let eggs sit in the ice bath for 10 minutes and then peel.
Slice eggs in half, vertically, and separate the yolks from the whites. Place the white part on a platter, or cutting board, cut side up and add the yolks to a medium sized bowl. Use a fork or spoon to mash down the egg yolks until completely broken up. Next, add in the mayonnaise, yellow mustard, dijon mustard, pickle juice and pickled jalapeno juice. Mix everything together well until you have a smooth mixture.
Add in the chopped pickles and jalapeno, fresh dill and a pinch of salt and black pepper. Mix together well. Scoop a small spoonful of the yolk mixture into each little egg cup. Garnish with paprika and fresh dill. Serve immediately or refrigerate until ready to serve.
Notes
This recipe makes 20 deviled eggs. It can easily be scaled down or up for your needs.
Store deviled eggs in the refrigerator until ready to eat. They should last 3-4 days, if stored in an air-tight container.
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 20 mins
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