Dill Pickle Deviled Eggs
Dill pickles add a tangy kick to classic deviled eggs!
Servings: 12
Ingredients
- 6 hard-boiled eggs
- 1/4 c. mayonnaise
- 1/2 tsp. Dijon mustard
- 1 T. dill pickle juice
- 2 tsp. fresh dill minced
- 3 T. finely chop Cornichon dill pickles (mini gherkin)
- Salt and black pepper to taste
- Sliced Cornichon dill pickles for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside for 12 minutes. Drain, cool in ice water and peel.
- Slice the eggs in half lengthwise. Gently remove yolks and place in a bowl, mash with a fork until smooth. Add mayonnaise, Dijon mustard, and pickle juice. Stir in fresh dill, finely chopped dill pickles; season with salt & pepper.
- Place filling into a piping bag fitted with a 2A tip or freezer bag and pipe into egg whites.
- Garnish with pickle slices and sprinkle with more dill if desired. Refrigerate until ready to serve.
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