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.

Sindy

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
15 mins
total:
35 mins
Servings:
6
Yield:
1 dozen deviled eggs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

142 calories; protein 6.5g 13% DV; carbohydrates 1.6g 1% DV; fat 12.3g 19% DV; cholesterol 189.5mg 63% DV; sodium 239.5mg 10% DV. Full Nutrition
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