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Dill Pickle Deviled Eggs

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30min

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6 servings

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Elevate your appetizer game with these tangy and creamy Dill Pickle Deviled Eggs. This twist on the classic deviled egg incorporates the zesty flavor of dill pickles, creating a perfect balance of savory and sour. The smooth, creamy yolk filling is enhanced with pickle juice and fresh dill, then garnished with pickle slices for extra crunch and visual appeal. These crowd-pleasing bites are ideal for potlucks, picnics, or as a unique addition to your holiday spread.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
0 g
0 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Ingredients

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Steps

Read instructions and get ready to cook

1
Boil eggs

Place eggs in a pot, cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes.

2
Cool eggs

Transfer eggs to an ice bath to cool completely.

3
Peel eggs

Carefully peel the cooled eggs and cut in half lengthwise.

4
Prepare filling

Remove yolks and place in a bowl. Mash yolks with a fork.

5
Mix filling

Add mayonnaise, mustard, chopped pickle, pickle juice, fresh dill, salt, and pepper to the yolks. Mix until smooth.

6
Fill egg whites

Spoon or pipe the filling into the egg white halves.

7
Garnish

Sprinkle paprika over the filled eggs. Top each with a small slice of dill pickle.

8
Chill

Refrigerate for at least 30 minutes before serving to allow flavors to meld.

9
Serve

Arrange on a serving platter and enjoy your Dill Pickle Deviled Eggs.

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