Deviled Eggs With Dill
These delicious deviled eggs are a flavorful combination of egg yolk filling
with dill pickle, dried dillweed, and dill pickle juice, along with
mayonnaise
and a little mustard.
Ingredients
.. 6 or 7 large eggs*
.. 3 to 4 tablespoons mayonnaise
.. 2 tablespoons minced dill pickle
.. 1 teaspoon minced or grated onion, optional
.. 1 teaspoon dill pickle juice
.. 1/2 teaspoon dried dillweed or 1 teaspoon fresh finely chopped dill
.. 1 teaspoon yellow or Dijon mustard
.. salt and freshly ground black pepper, to taste
.. paprika
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: Makes 6 Servings
Preparation
Put 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.
Pour off the hot water and cover with ice cold water. When the eggs are
cold, peel under running water. See some tips for peeling hard-cooked eggs
below.
Slice the eggs in half lengthwise and set on a platter or egg plate.
Scoop the yolks into a medium bowl. With a fork, mix the yolks with three
tablespoons of mayonnaise, chopped pickle, onion, if using, pickle juice,
dillweed,
and mustard. Taste and add salt and pepper, as needed. If desired, add more
mayonnaise.
Tip: To keep the eggs from wobbling, cut a thin, small slice off the bottoms
of the egg white halves.
Using a small spoon or cookie scoop, mound the egg white halves with the
yolk mixture.
Sprinkle the eggs lightly with paprika before serving.
Makes 6 servings of 2 halves each.
These delicious deviled eggs are a flavorful combination of egg yolk filling
with dill pickle, dried dillweed, and dill pickle juice, along with
mayonnaise
and a little mustard.
Ingredients
.. 6 or 7 large eggs*
.. 3 to 4 tablespoons mayonnaise
.. 2 tablespoons minced dill pickle
.. 1 teaspoon minced or grated onion, optional
.. 1 teaspoon dill pickle juice
.. 1/2 teaspoon dried dillweed or 1 teaspoon fresh finely chopped dill
.. 1 teaspoon yellow or Dijon mustard
.. salt and freshly ground black pepper, to taste
.. paprika
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: Makes 6 Servings
Preparation
Put 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.
Pour off the hot water and cover with ice cold water. When the eggs are
cold, peel under running water. See some tips for peeling hard-cooked eggs
below.
Slice the eggs in half lengthwise and set on a platter or egg plate.
Scoop the yolks into a medium bowl. With a fork, mix the yolks with three
tablespoons of mayonnaise, chopped pickle, onion, if using, pickle juice,
dillweed,
and mustard. Taste and add salt and pepper, as needed. If desired, add more
mayonnaise.
Tip: To keep the eggs from wobbling, cut a thin, small slice off the bottoms
of the egg white halves.
Using a small spoon or cookie scoop, mound the egg white halves with the
yolk mixture.
Sprinkle the eggs lightly with paprika before serving.
Makes 6 servings of 2 halves each.
