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Dill Pickle Deviled Eggs

Dill Pickle Deviled Eggs

By Chef

Total: 40

Ingredients

  • 6 pieces large hard boiled eggs
  • 3 tablespoons mayonnaise
  • 2 teaspoons dill pickle juice
  • 2 teaspoons yellow mustard
  • to taste unit salt
  • to taste unit freshly ground black pepper
  • 3 tablespoons finely minced dill pickle
  • for garnish unit fresh dill sprigs

Instructions

1

Slice eggs in half lengthwise, remove yolks, and set egg whites aside.

2

Add crumbled yolks, mayonnaise, pickle juice, mustard, salt, and pepper to a small bowl, and mash with a fork until smooth; stir in pickles.

3

Place egg whites cut side up on a serving platter. Evenly spoon or pipe mixture into each egg white, and garnish with fresh dill. Cover, and refrigerate until ready to serve, at least 1 hour.

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Dill Pickle Deviled Eggs

By Chef

Dill Pickle Deviled Eggs - large hard boiled eggs, mayonnaise recipe

This recipe is ready in 40 and features large hard boiled eggs, mayonnaise, dill pickle juice and other delicious ingredients. Contains 400 calories total.

40

Ingredients

  • 6 pieces large hard boiled eggs
  • 3 tablespoons mayonnaise
  • 2 teaspoons dill pickle juice
  • 2 teaspoons yellow mustard
  • to taste unit salt
  • to taste unit freshly ground black pepper
  • 3 tablespoons finely minced dill pickle
  • for garnish unit fresh dill sprigs

Instructions

1

Slice eggs in half lengthwise, remove yolks, and set egg whites aside.

2

Add crumbled yolks, mayonnaise, pickle juice, mustard, salt, and pepper to a small bowl, and mash with a fork until smooth; stir in pickles.

3

Place egg whites cut side up on a serving platter. Evenly spoon or pipe mixture into each egg white, and garnish with fresh dill. Cover, and refrigerate until ready to serve, at least 1 hour.

Nutritional Information

Calories per Serving: 400

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