Description
These Zesty Dill Pickle Deviled Eggs are bursting with flavor and incredibly simple to prepare. With fresh dill and crunchy dill pickles, each bite is a delightful treat. Perfect for parties or as a quick snack, they combine comforting taste with a touch of zest, sure to impress friends and family.
Ingredients
Scale
- 6 large eggs
- 2 tablespoon dill pickles finely diced
- 1 tablespoon fresh dill chopped
- 3 tablespoon reduced fat mayonnaise
- 1 teaspoon dijon mustard
- ¼ teaspoon pickle juice (brine)
- salt & pepper to taste
- smoked paprika optional garnish
- 1 teaspoon fresh dill optional garnish
Instructions
- Hard boil the eggs in an egg cooker or saucepan.
- Transfer cooked eggs to an ice bath for 10 minutes, then carefully peel them.
- Slice the eggs in half lengthwise and remove the yolks using a small spoon.
- Place the yolks in a mixing bowl and mash them with a fork.
- Mix in the diced pickles and fresh dill.
- Whisk in the mayonnaise and dijon mustard, then add pickle juice to achieve the desired consistency.
- Season with salt and pepper; mix well.
- Transfer the yolk mixture to a sandwich or piping bag. Refrigerate if not serving immediately.
- Just before serving, snip off a small corner of the bag and pipe the yolk mixture into the egg whites.
- Garnish with a dusting of smoked paprika and a sprinkle of chopped fresh dill if desired.
Notes
You can adjust the amount of pickle juice based on your preferred consistency.
These deviled eggs are best served fresh but can be stored in the refrigerator for up to a day.
Nutrition
- Serving Size: 1 egg half
- Calories: 57
- Sugar: 0g
- Sodium: 65mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 72mg