Dill pickle deviled eggs
Creamy, tangy deviled eggs with a delightful dill pickle crunch. Perfect for parties and picnics!
Ingredients
Main Ingredients
- 6 large eggs
- 0.25 cup dill pickles, finely chopped
- 0.33 cup mayonnaise
- 1 tablespoon dijon mustard
- 0.5 teaspoon white vinegar
- pinch salt to taste
- pinch black pepper to taste
Garnish (Optional)
- paprika for dusting
- fresh dill for garnish
Instructions
Preparation Steps
- Place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a boil over high heat.
- Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Transfer eggs to an ice bath or run under cold water until cool enough to handle.
- Peel the eggs and slice them in half lengthwise. Scoop out the yolks into a medium bowl.
- Add the mayonnaise, chopped dill pickles, Dijon mustard, and white vinegar to the bowl with the egg yolks. Mash with a fork until well combined and smooth.
- Season with salt and pepper to taste. Stir until everything is evenly mixed.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with paprika and fresh dill, if desired. Serve chilled.
Notes
For a smoother filling, you can use a hand mixer or a food processor to combine the yolks and other filling ingredients. Ensure the pickles are very finely chopped to avoid large chunks.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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