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Deviled Eggs with a Dill Twist

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"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."
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35 m servings 142 cals
Original recipe yields 6 servings (1 dozen deviled eggs)

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  1. 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.
  2. 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.


  • Cook's Note:
  • You can mix the other ingredients together in a bowl while the eggs are boiling to save some time.

Nutrition Facts

Per Serving: 142 calories; 12.3 g fat; 1.6 g carbohydrates; 6.5 g protein; 189 mg cholesterol; 240 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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