Description
A delightful twist on traditional deviled eggs with a tangy taste from dill pickles and fresh dill.
Ingredients
Scale
- 6 Hard-Boiled Eggs
- 1/4 cup Mayonnaise
- 1/4 cup finely chopped Dill Pickles
- 1 tablespoon Dill Pickle Juice
- 2 tablespoons finely minced Fresh Dill
- 1 teaspoon Dijon Mustard
- Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Prepare your hard-boiled eggs: Start by cooking the eggs. Place them in a pot and cover with water. Bring the water to a boil, then reduce the heat to low and let them simmer for about 9-12 minutes. Once cooked, transfer the eggs to an ice bath for 10-15 minutes to cool down quickly.
- Halve the eggs and scoop the yolks: Once cooled, gently peel the shells off. Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.
- Mash the yolks: Using a fork, mash the yolks until mostly smooth with a few small lumps remaining.
- Incorporate the dill pickle flavors and creamy base: To the mashed yolks, add mayonnaise, dill pickles, dill pickle juice, fresh dill, and Dijon mustard.
- Season and mix the filling: Add salt and pepper to taste. Mix everything until smooth and well combined.
- Taste and adjust: Taste the filling and adjust seasoning as needed.
- Fill the egg whites: Spoon or pipe the filling back into the halves of the egg whites.
- Garnish and serve: Finally, garnish with fresh dill, chopped dill pickle, or a sprinkle of paprika before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the egg whites and filling separate if possible.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 95mg