Dill Pickle Deviled Eggs
Servings 12 halves
Calories 53kcal
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons pickle juice
- 1/4 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/3 cup finely diced dill pickles
- salt
- pepper
Instructions
- 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 medium 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 black pepper to taste.
- Spoon the mixture equally back into the whites. Garnish with more dried dill and diced pickles, if desired. Refrigerate until serving.
Nutrition
Calories: 53kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 124mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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