Dilly Deviled Eggs
Deviled eggs are a delicious way to have a high protein appetizer or snack. This simple recipe adds the tanginess of dill to make a hit at your next luncheon, dinner, or church potluck!
Equipment
- Pot for boiling eggs, 2 quart or larger
- Potato masher or fork
- Hand mixer or stand mixer
- Piping bag and large piping tip
Ingredients
- 12 hard-boiled eggs, cooled and shells removed Pasture raised, if possible, the fresher the better
- 1 cup mayonnaise Olive oil based is my preferred mayo
- 1/2 cup yellow mustard
- 2-3 tbsp dill pickle juice That's right...just remove some from your favorite jar of dill pickles
- 1 tsp sea salt, ground
- 1/2 tsp black pepper, ground
- 1-2 tsp dried dill weed Use fresh if you have it...chopped fine
- 1 sprig fresh dill for garnish
Instructions
- Place hard-boiled eggs in a large bowl.
- Slice each egg in half lengthwise.
- Remove the egg yolk halves from each egg half.
- Place egg yolks in a medium-sized bowl, 2 quart or larger.
- Arrange egg halves on a tray or plate for filling.
- Crush the yolks using a potato masher or fork.
- Add the remaining ingredients with the exception of the fresh dill.
- Blend the yolk mixture to a smooth consistency using a hand mixer or stand mixer.
- If consistency seems too thick, add extra juice or mayonnaise one teaspoonful at a time, until desired consistency is reached.
- Spoon the yolk mixture into a piping bag which has been fitted with a large piping tip.
- Pipe the mixture into each of the egg halves, approximately 1-2 tablespoonsful.
- Garnish each egg with a bit of fresh dill, as desired.