Dilly Deviled Eggs

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    • #366368

      Make these ahead and take on your next camping trip!
      Dilly Deviled Eggs
      6 or 7 large eggs
      3 to 4 tbs mayonnaise
      2 tbs minced dill pickle
      1 tsp minced or grated onion, optional
      1 tsp dill pickle juice
      1/2 tsp dried dillweed or 1 tsp fresh finely chopped dill
      1 tsp yellow or Dijon mustard
      salt and freshly ground black pepper, to taste
      Put 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.
      Pour off the hot water and cover with ice cold water. When the eggs are cold, 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, mix the yolks with three tbs of mayonnaise, chopped pickle, onion, if using, pickle juice, dillweed, and mustard. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.
      Using a small spoon or cookie scoop, mound the egg white halves with the yolk mixture.
      Sprinkle the eggs lightly with paprika before serving.
      Makes 6 servings of 2 halves each.
      coffeebath smilie

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