Dill Pickle Deviled Eggs
with Fresh Dill
Move aside tired old deviled eggs, there's a new version in town that's packed with pickle flavour and just as easy to make! Topped with fresh dill and studded with chopped pickles, these briny little bites are a perfect pop in your mouth appetizer with zero fuss.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Egg
(Contains Egg)
90 mL
Dill Pickle, sliced
7 g
Dill
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¼ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high.
- Cook for 9 min.
- When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Set aside, still submerged in cool water.
- Drain pickles.
- Finely chop half the pickles. (NOTE: Use remaining pickles for a future creation.)
- Roughly chop dill.
- Peel, then halve eggs. Gently remove yolks and set aside in a separate medium bowl.
- Add mayo and 1/2 tsp mustard to the bowl with the yolks. Season with salt and pepper, then mash with a fork or potato masher until very smooth and creamy. Stir in reserved chopped pickles and 1.5 tsp dill.
- Arrange egg whites on a serving plate or platter.
- Spoon dill pickle mixture evenly between the cavities of each egg white
- Sprinkle remaining dill over top of finished deviled eggs.
- Chill until ready to serve. (TIP: Use any remaining filling mixture for spreading on sandwiches!)