Dill Pickle Deviled Eggs

Spring is here! Slowly but surely we will be getting some warmer days. In anticipation for the Easter holiday I thought it would be fun to share one of my favorite deviled egg recipes. Josh and I are huge deviled egg fans – I eat them for breakfast with toast or for a snack with a side of fresh fruit. Adding pickles to the filling provides a nice tangy/salty flavor. Serve these as an appetizer at your next spring gathering and prepare to wow your crowd!

  1. Place eggs in a large saucepan and cover with cold water. Add 1/2 teaspoon salt and bring the water to a rolling boil. Turn off the heat (keep pan on the hot burner), cover and let sit for 12 minutes. Drain and run cold water over the eggs while you peel them. (You can also buy already prepared hard boiled eggs at the grocery store if you want to skip this step.)

2. Halve the hard boiled eggs lengthwise and place the yolks in a mixing bowl. Mash them with a fork and add mayo, dried dill, Dijon, pickle juice and chopped pickles. Season with salt and pepper, to taste.

3. Scoop filling evenly into each egg white. Garnish with chopped pickles and paprika.

Dill Pickle Deviled Eggs

Makes 16 deviled eggs

All you need:

8 eggs

1/4 cup mayo

1/2 teaspoon dried dill

1/2 teaspoon Dijon mustard

1 tablespoon dill pickle juice

2 tablespoons chopped dill pickles (plus more for garnish)

Salt and freshly ground black pepper, to taste

Paprika, for garnish

All you do:

  1. Place eggs in a large saucepan and cover with cold water. Add 1/2 teaspoon salt and bring the water to a rolling boil. Turn off the heat (keep pan on the hot burner), cover and let sit for 12 minutes. Drain and run cold water over the eggs while you peel them. (You can also buy already prepared hard boiled eggs at the grocery store if you want to skip this step.)
  2. Halve the hard boiled eggs lengthwise and place the yolks in a mixing bowl. Mash them with a fork and add mayo, dried dill, Dijon, pickle juice and chopped pickles. Season with salt and pepper, to taste.
  3. Scoop filling evenly into each egg white. Garnish with chopped pickles and paprika.
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