Description
Tangy deviled eggs with briny dill pickles and pickled dill. A protein-packed American appetizer perfect for snacks or parties, featuring smooth mayo, mustard, and fresh herbs for bold flavor.
Ingredients
12 large eggs, ideally pasture-raised
1/2 cup mayonnaise (full-fat)
1 tablespoon Dijon mustard
1/2 cup chopped salt-packed dill pickles
2 tablespoons pickle juice (reserved from pickles)
1 tablespoon chopped fresh dill or 1 teaspoon freeze-dried dill
1 teaspoon rounded paprika (smoked paprika for depth)
1 teaspoon white vinegar or dill vinegar (non-alcoholic)
Salt to taste
Black pepper to taste
Instructions
Place eggs in a single-layer saucepan and cover with cold water (1-inch above eggs)
Bring to a boil over high heat, then reduce to low and simmer for 10 minutes
Transfer eggs to ice water and chill for 15-20 minutes
Peel eggs under cool water, cut lengthwise, and scoop yolks into a mixing bowl
Mash yolks with a fork, then stir in mayonnaise, mustard, pickles, pickle juice, dill, paprika, vinegar, salt, and pepper until smooth
Spoon or pipe the yolk mixture into egg white halves and refrigerate for 1 hour before serving
Notes
Use a piping bag for even filling; refrigerate for at least 30 minutes to set
Dill vinegar is ideal for non-alcoholic tang
For fresh dill, substitute with 1/2 teaspoon dried dill if needed
- Prep Time: 30
- Cook Time: 10
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 180mg