Dilldeviledeggs 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

DILLY DEVILED EGGS



Dilly Deviled Eggs image

The filling in these dilly deviled eggs is a flavorful combination: mayonnaise, dill pickle, pickle juice, mustard, dill weed, and optional red onion.

Provided by Diana Rattray

Categories     Appetizer     Snack

Time 32m

Number Of Ingredients 9

6 large eggs
3 to 4 tablespoons mayonnaise
2 tablespoons dill pickle , minced
Optional: 1 teaspoon onion, minced or grated
1 teaspoon dill pickle juice
1 teaspoon mustard (yellow or Dijon)
1 teaspoon fresh dill , finely chopped (or 1/2 teaspoon dried dill)
Salt and pepper, to taste
Garnish: paprika

Steps:

  • Gather the ingredients.
  • Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
  • Cover the saucepan and bring to a full rolling boil over high heat. Leaving the cover on the pan, remove from the heat, and let stand for 17 minutes.
  • Drain the eggs and then cover them with ice-cold water. When the eggs are cool, peel under running water.
  • Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.
  • With a fork, mash the yolks with 3 tablespoons of mayonnaise, the chopped pickle, onion (if using), pickle juice, mustard, and dill. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.
  • Using a spoon or a piping bag, mound the yolk mixture into the egg white halves.
  • Sprinkle the eggs lightly with paprika before serving.

Nutrition Facts : Calories 138 kcal, Carbohydrate 1 g, Cholesterol 190 mg, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, Sodium 254 mg, Sugar 0 g, Fat 12 g, ServingSize 6 Servings (12 halves), UnsaturatedFat 0 g

DEVILED EGGS WITH A DILL TWIST



Deviled Eggs with a Dill Twist image

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.

Provided by Sindy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 8

6 eggs
¼ cup mayonnaise
½ small red onion, chopped
2 tablespoons dill pickle juice
2 teaspoons dill pickle relish
1 teaspoon chopped fresh dill
1 teaspoon prepared yellow mustard
1 teaspoon paprika

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 1.6 g, Cholesterol 189.5 mg, Fat 12.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 239.5 mg, Sugar 0.8 g

DILL DEVILED EGGS



Dill Deviled Eggs image

This is a nice twist to the classic deviled eggs recipe. Loved by both adults and children! The recipe calls for everything fresh but works well with dried ingredients too. Just make sure to make a day ahead of time and let the yolk mixture sit to soften the dried herbs, then put into the egg whites.

Provided by amydietrichmark

Categories     < 15 Mins

Time 15m

Yield 24 egg half

Number Of Ingredients 7

12 hard-boiled eggs
1/2 cup mayonnaise (not miracle whip!)
3 teaspoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon fresh dill, chopped
4 teaspoons fresh chives, chopped
salt and pepper

Steps:

  • Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
  • Put into egg whites.
  • Enjoy!

Nutrition Facts : Calories 58.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 94.5, Sodium 66, Carbohydrate 1.5, Sugar 0.6, Protein 3.2

THE PERFECT DEVILED EGGS



The Perfect Deviled Eggs image

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Provided by NicoleMcmom

Time 15m

Yield 12

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Steps:

  • Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
  • Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
  • Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g

ALI'S DILL PICKLE DEVILED EGGS



Ali's Dill Pickle Deviled Eggs image

I'm one of those people who doesn't like sweet relish or sweet mayonnaise. This recipe has been passed down from my grandmother to my mother, and now to me. It has been a favorite since I can remember. No matter how many eggs we make (we've even made 3 dozen for 10 people), there's never any left! Hope you like it!

Provided by Ali-Cat Roberts

Categories     Lactose Free

Time 40m

Yield 24 halved eggs, 12 serving(s)

Number Of Ingredients 6

1 dozen large hard-boiled egg
1 cup kraft real mayonnaise
1 teaspoon yellow mustard (spicy mustard is also great)
3 tablespoons dill pickled relish
1 teaspoon salt (More or less to taste)
1/2 teaspoon paprika

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!

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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