Description
A tangy twist on the classic appetizer, these dill pickle deviled eggs combine creamy yolks with crunchy pickles for a delightful flavor.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons dill pickle relish
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Hard boil the eggs: Place them in a pot, cover with water, and bring to a boil. Remove from heat and let sit for about 12 minutes.
- Transfer eggs to an ice water bath to stop the cooking process and cool for at least 5 minutes before peeling.
- Once peeled, slice eggs in half lengthwise and remove yolks into a bowl.
- Mash yolks with a fork and mix in mayonnaise, Dijon mustard, dill pickle relish, white vinegar, salt, and pepper until smooth.
- Spoon or pipe the mixture back into egg whites.
- Garnish with fresh dill if desired.
Notes
For a creamier texture, consider using full-fat mayonnaise or Greek yogurt. Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American