ALI'S DILL PICKLE DEVILED EGGS
I'm one of those people who doesn't like sweet relish or sweet mayonnaise. This recipe has been passed down from my grandmother to my mother, and now to me. It has been a favorite since I can remember. No matter how many eggs we make (we've even made 3 dozen for 10 people), there's never any left! Hope you like it!
Provided by Ali-Cat Roberts
Categories Lactose Free
Time 40m
Yield 24 halved eggs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Boil eggs for approximately 20 minutes
- Once eggs are hard, drain water and allow eggs to cool.
- You may also let them sit in cold water for 15 minutes.
- Peel eggs then cut them long wise.
- Set hardened egg whites to the side.
- Put egg yolks in a small to medium size mixing bowl.
- Mash yolks with a fork.
- Add mayonnaise, mustard, relish, and salt.
- Stir until all ingredients are blended and a thick, creamy texture is achieved.
- Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
- Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
- There you have it! Dill Pickled Deviled Eggs!
DILL PICKLED DEVILED EGGS
Deviled Eggs are the perfect addition to any party or gathering and a staple at our ham dinners! These are the best-deviled eggs I've ever had with the addition of tangy dill pickles, fresh dill and a splash of pickle juice.
Provided by Holly Nilsson
Categories Appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Peel your hard boiled eggs and slice in half lengthwise.
- Gently remove yolks and place in a bowl. Add mayonnaise, dijon, and pickle juice. Mash until smooth. Stir in fresh dill, chopped dill pickles, and salt & pepper.
- Place filling in a piping bag or freezer bag and pipe into egg whites.
- Garnish as desired and refrigerate until serving.
Nutrition Facts : Calories 50 kcal, Protein 3 g, Fat 3 g, Cholesterol 93 mg, Sodium 118 mg, ServingSize 1 serving
DILL PICKLE DEVILED EGGS
Steps:
- For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it's not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks. Add the mayo, mustard, pickle juice, garlic powder, and dried dill. Mix until smooth. Add the diced pickles and mix well. Add salt and pepper to taste.
- Spoon the mixture equally back into the whites. Garnish with more dried dill and diced pickles, if desired. Refrigerate until serving.
DILLY DEVILED EGGS
Steps:
- Gather the ingredients.
- Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
- Cover the saucepan and bring to a full rolling boil over high heat. Leaving the cover on the pan, remove from the heat, and let stand for 17 minutes.
- Drain the eggs and then cover them with ice-cold water. When the eggs are cool, peel under running water.
- Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.
- With a fork, mash the yolks with 3 tablespoons of mayonnaise, the chopped pickle, onion (if using), pickle juice, mustard, and dill. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.
- Using a spoon or a piping bag, mound the yolk mixture into the egg white halves.
- Sprinkle the eggs lightly with paprika before serving.
Nutrition Facts : Calories 138 kcal, Carbohydrate 1 g, Cholesterol 190 mg, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, Sodium 254 mg, Sugar 0 g, Fat 12 g, ServingSize 6 Servings (12 halves), UnsaturatedFat 0 g
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