Ingredients for Ali's Dill Pickle Deviled Eggs
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon dill pickle relish
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1/4 teaspoon ground black pepper
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How to Make Ali's Dill Pickle Deviled Eggs
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover, and let sit for 12 minutes.
- After 12 minutes, drain hot water and run cold water over the eggs for 1 minute to stop the cooking process.
- Gently tap eggs all over to create cracks in the shells. Peel under cold running water for easy peeling.
- Once peeled, carefully slice eggs in half lengthwise.
- Gently remove the egg yolks and place them in a medium bowl. Set the egg whites aside.
- Mash the egg yolks with a fork until completely smooth.
- Add mayonnaise, mustard, dill pickle relish, and salt to the mashed yolks.
- Stir until all ingredients are thoroughly combined and the mixture is thick and creamy. Adjust seasoning as needed.
- Spoon the yolk mixture evenly into the egg white halves using a teaspoon or small piping bag for a neat finish.
- Sprinkle paprika over the filled deviled eggs for a touch of color and flavor.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
13g
Carbs
2g
