Deviled Eggs with a Dill Twist
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Ingredients35 m servings 142 cals
Original recipe yields 6 servings (1 dozen deviled eggs)
- 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.
- Cook's Note:
- You can mix the other ingredients together in a bowl while the eggs are boiling to save some time.
Per Serving: 142 calories; 12.3 g fat; 1.6 g carbohydrates; 6.5 g protein; 189 mg cholesterol; 240 mg sodium. Full nutrition