Deviled Eggs With Celery And Dill Pickles Recipes

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DILL PICKLED DEVILED EGGS



Dill Pickled Deviled Eggs image

Deviled Eggs are the perfect addition to any party or gathering and a staple at our ham dinners! These are the best-deviled eggs I've ever had with the addition of tangy dill pickles, fresh dill and a splash of pickle juice.

Provided by Holly Nilsson

Categories     Appetizer

Time 10m

Number Of Ingredients 9

6 hard boiled eggs (completely cooled)
¼ cup mayonnaise (or dressing)
2 teaspoons fresh dill (minced)
½ teaspoon dijon mustard
1 tablespoon dill pickle juice (or to taste)
3 tablespoons dill pickle (finely chopped)
salt & pepper to taste
Dill pickle slices
paprika

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.

Nutrition Facts : Calories 50 kcal, Protein 3 g, Fat 3 g, Cholesterol 93 mg, Sodium 118 mg, ServingSize 1 serving

BEST DEVILED EGGS



Best Deviled Eggs image

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons 2% milk
1 teaspoon dried parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
12 hard-boiled large eggs
Minced fresh parsley and additional paprika

Steps:

  • In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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