Dill Pickle Deviled Eggs
Prep Time:
5 mins.
Cook Time:
7 mins.
Yield:
12 Deviled Eggs
Southerners love a dill pickle, and these finely minced dill pickles add a tangy crunch to ultra creamy deviled eggs, creating a perfect bite. For a picnic or game day spread, these deviled eggs always deliver.
Ingredients
- 6 hard-boiled eggs, cooled and peeled
- 4½ tablespoons Blue Plate® Mayonnaise
- 3 tablespoons finely diced dill pickles
- 1 teaspoon dill pickle juice, or to taste
- 2 teaspoons minced fresh dill
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Sliced dill pickle, for garnish
- Dill sprigs, for garnish
Directions
- Slice the eggs in half lengthwise and carefully remove the yolks to a small bowl. Put the whites on a serving platter or egg plate.
- Mash the yolks with a fork. Add the mayonnaise, diced pickles, pickle juice, dill, mustard, salt and pepper. Stir well, until mixture is smooth.
- Spoon the yolk mixture into the egg whites using two small teaspoons. (Or transfer the mixture into a plastic sandwich bag, use kitchen shears to snip about ¾ inch of one corner away, and gently squeeze the mixture through the hole.)
- Garnish with the sliced dill pickle and dill sprigs, cover and chill until ready to serve.
Kitchen Tip:
- To make easy-to-peel hard-boiled eggs, place the eggs gently in a deep pot of cold water. Over high heat, bring to a full rolling boil. Remove pot from heat and set a timer for 10 minutes for firm yolks. Prepare a large bowl of ice and water. When the timer goes off, immediately place the eggs into the ice water to cool. (Quick cooling prevents green ring around the yolks.) When eggs are completely cool, refrigerate or peel. To peel, crack on a flat surface and roll the egg on it, remove shell, rinse.
