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Deviled Eggs with a Dill Twist

4

35 min

Deviled Eggs with a Dill Twist

Deviled Eggs with a Dill Twist Photo 1

Category

Egg appetizer

Time

35 min

Serving

6 persons

Calories

142

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Make these dill deviled eggs as usual, but instead of adding mayo add a little bit of dill pickle juice, red onions, fresh dill, then your mayonnaise, using about 1/2 of what you normally would. Finish it off with a teaspoon of mustard and a dash of paprika. Just a nice mix to the classic.

Ingredients

  • eggs: 6 piece
  • mayonnaise: 0.25 cup
  • red onion: 0.5 piece (chopped)
  • dill pickle juice: 2 Tbsp
  • dill pickle relish: 2 tsp
  • fresh dill: 1 tsp (chopped)
  • prepared yellow mustard: 1 tsp
  • paprika: 1 tsp

Metric Conversion

Stages of cooking

Deviled Eggs with a Dill Twist Photo 21
Deviled Eggs with a Dill Twist Photo 32
  1. Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
    Deviled Eggs with a Dill Twist Photo 2
  2. Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.
    Deviled Eggs with a Dill Twist Photo 3

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