Dill Pickle Deviled Eggs
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
14 mins
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Total Time
29 mins
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Servings
24 deviled eggs
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Calories
56 kcal
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Course
Appetizer
Dill Pickle Deviled Eggs
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Craving pickles? Try these Dill Pickle Deviled Eggs! FABULOUS! Creamy and tangy, these appetizers are a pickle lover's dream!
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Ingredients
- 12 large egg
- 5 tablespoons mayonnaise
- 2 tablespoons dill pickles plus more for garnish, finely chopped
- 1 tablespoon dill pickle juice
- 2 teaspoons yellow mustard
- dill finely chopped, for garnish, fresh
Instructions
- In a large pot, arrange the eggs in one layer. Fill with water until about ½-inch above the eggs.
- Bring the pot to a boil, stirring occasionally to balance the yolks. Once boiling, cover and remove from the heat. Let sit for 14 minutes.
- While the eggs are cooking, prepare an ice-water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
- Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, halve the eggs and gently remove the cooked yolks to a medium bowl using a small spoon. Set the egg whites aside.
- To the yolks, add mayonnaise, chopped dill pickles, pickle juice, and mustard. Mash the yolks with a fork and mix to combine. (You could also use a handheld mixer.)
- Spoon or pipe the yolk mixture into each of the egg white wells.
- Sprinkle fresh dill and diced pickles over each egg.
- Serve immediately. Or, refrigerate if making ahead and serve when ready.
Nutrition Information
Show Details
Serving
1deviled egg
Calories
56kcal
(3%)
Nutrition Facts
Serving: 24deviled eggs
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Serving | 1deviled egg | |
| Calories | 56kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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