Alis Dill Pickle Deviled Eggs Recipes

ALI'S DILL PICKLE DEVILED EGGS

Steps:

• Boil eggs for approximately 20 minutes
• Once eggs are hard, drain water and allow eggs to cool.
• You may also let them sit in cold water for 15 minutes.
• Peel eggs then cut them long wise.
• Set hardened egg whites to the side.
• Put egg yolks in a small to medium size mixing bowl.
• Mash yolks with a fork.
• Add mayonnaise, mustard, relish, and salt.
• Stir until all ingredients are blended and a thick, creamy texture is achieved.
• Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
• Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
• There you have it! Dill Pickled Deviled Eggs!

DILL PICKLED DEVILED EGGS

Steps:

• Peel your hard boiled eggs and slice in half lengthwise.
• Gently remove yolks and place in a bowl. Add mayonnaise, dijon, and pickle juice. Mash until smooth. Stir in fresh dill, chopped dill pickles, and salt & pepper.
• Place filling in a piping bag or freezer bag and pipe into egg whites.
• Garnish as desired and refrigerate until serving.

DILL-ICIOUS DEVILED EGGS

Steps:

• Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
• Mash egg yolks with fork or pastry cutter.
• Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
• Blend until mixture has a thick, creamy consistency.
• Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
• Sprinkle each finished egg lightly with paprika for color.
• Chill at least one hour before serving.