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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!
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Prep Time 1 hour 30 minutes
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Pot for boiling eggs, 2 quart or larger
  • Potato masher or fork
  • Hand mixer or stand mixer
  • Piping bag and large piping tip

Method
 

  1. Place hard-boiled eggs in a large bowl.
  2. Slice each egg in half lengthwise.
  3. Remove the egg yolk halves from each egg half.
  4. Place egg yolks in a medium-sized bowl, 2 quart or larger.
  5. Arrange egg halves on a tray or plate for filling.
  6. Crush the yolks using a potato masher or fork.
  7. Add the remaining ingredients with the exception of the fresh dill.
  8. Blend the yolk mixture to a smooth consistency using a hand mixer or stand mixer.
  9. If consistency seems too thick, add extra juice or mayonnaise one teaspoonful at a time, until desired consistency is reached.
  10. Spoon the yolk mixture into a piping bag which has been fitted with a large piping tip.
  11. Pipe the mixture into each of the egg halves, approximately 1-2 tablespoonsful.
  12. Garnish each egg with a bit of fresh dill, as desired.