Bread And Butter Pickle Deviled Eggs Recipes
BREAD AND BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that uses bread and butter pickles and honey mustard.
Provided by Kimberly
Categories Appetizers and Snacks Deviled Eggs
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78.1 mg, Sugar 1.2 g
BREAD AND BUTTER PICKLES
My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They're pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! -Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Time 45m
Yield 7 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
BREAD & BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that I came up with and decided to try. It uses bread and butter pickles and honey mustard.
Provided by KimberlyV65
Categories Lunch/Snacks
Time 1h
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Hard-boil, cool and peel eggs.
- Cut in half lengthwise; remove yolks to small separate bowl. Mash with fork.
- Add mayonnaise, honey mustard, pickles and pepper. Blend well until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika, if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 62, Fat 4.4, SaturatedFat 1.1, Cholesterol 94.5, Sodium 84.3, Carbohydrate 2.2, Sugar 1.1, Protein 3.2
BREAD AND BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that uses bread and butter pickles and honey mustard.
Provided by Kimberly
Categories Deviled Eggs
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78.1 mg, Sugar 1.2 g
BREAD AND BUTTER PICKLE DEVILED EGGS
This is a deviled egg recipe that uses bread and butter pickles and honey mustard.
Provided by Kimberly
Categories Deviled Eggs
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
- Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78.1 mg, Sugar 1.2 g
COLORFUL BREAD-AND-BUTTER PICKLES
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quarts
Number Of Ingredients 7
Steps:
- Cut cucumbers and onion into 1/8-inch thick slices, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well, and drain. Pat dry between paper towels. Transfer cucumbers and onion to a large bowl.
- Bring vinegar, sugar, mustard seed, and celery seed to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let cool slightly, 10 minutes.
- Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers.
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