Recipe information
Ingredients for - Dill Pickle Deviled Eggs
3. 1 tsp. pickle juice -
4. 1 tsp. grainy Dijon mustard -
5. 2 tbsp. minced dill pickles -
6. 1 tbsp. freshly chopped dill, plus more for garnish -
9. Old Bay seasoning, for garnish -
10. Sliced cornichons, for garnish -
How to cook deliciously - Dill Pickle Deviled Eggs
1. Stage
Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 12 minutes. Drain, rinse eggs under cold water, and peel.
2. Stage
Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, pickle juice, and mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced pickles and chopped dill then season with salt and pepper.
3. Stage
Using a small cookie or ice cream scoop, scoop mixture into each egg. Garnish with more dill, Old Bay, and sliced cornichons.
