Dill Pickle Deviled Eggs

Ingredients

• 6 large hard boiled eggs (peeled)
• 3 tbsp mayonnaise (or more if needed)
• 2 tsp dill pickle juice
• 2 tsp yellow mustard
• salt (to taste)
• freshly ground black pepper (to taste)
• 3 tbsp dill pickle (finely minced, well drained)
• fresh dill (for garnish (optional))

Steps

1. 1

   Slice the hard boiled eggs in half lengthwise.

2. 2

   Carefully remove the yolks and set the egg white halves aside.

3. 3

   Add the crumbled yolks, mayonnaise, pickle juice, mustard, salt, and pepper to a small bowl.

4. 4

   Mash the mixture with a fork until smooth and creamy.

5. 5

   Stir in the finely minced pickles until well combined.

6. 6

   Place the egg whites cut side up on a serving platter.

7. 7

   Evenly spoon or pipe the yolk mixture into the cavity of each egg white.

8. 8

   Garnish with fresh dill sprigs for flavor and presentation.

9. 9

   Cover the platter and refrigerate until ready to serve, at least 1 hour to allow flavors to meld.

Notes

Cook’s Note: A mini chopper or food processor is a quick way to blend the filling. Process the yolk mixture ingredients until smooth and creamy, then stir in the pickles at the end by hand.

Nutrition per serving

• appetizer
• snack
• vegetarian
• gluten-free
• low-carb
• keto
• picnic
• party food