Deviled eggs are a classic recipe that are perfect for parties and other gatherings. This recipe amps up the flavor with fresh dill.
24 Deviled Eggs
12 eggs, hard cooked
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh dill, minced
2 medium sized dill pickles, diced
1-teaspoon juice from dill pickles
Salt & pepper to taste
To make eggs easier to peel, place them in ice water immediately after they’ve finished cooking.
Carefully remove shells and cut eggs into halves. Remove egg yolks and set egg white halves aside.
Combine egg yolks with mayonnaise, Dijon, dill, pickles and pickle juice. Mash the yolks and mix well. Season with salt and pepper to taste.
Transfer egg yolk mixture into a zip top plastic bag. Cut off the corner of the bag and pipe the egg yolk mixture into the egg white halves. Serve immediately or keep in the refrigerator for up to 2 days.