1/1 Photo of Dill-Icious Deviled Eggs
These are fairly simple (most of the ingredients are seasonings) and similar to a number of other deviled egg recipes out there, but the addition of dill pickle juice and just a touch of garlic gives them a bit of additional zip. These are a big hit at gatherings with family and friends - I usually have to make a double batch!
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Units: US | Metric
- 12 hard-boiled eggs, peeled
- 1/3 cup light mayonnaise (more or less to taste)
- 2 tablespoons mustard
- 2 tablespoons pickle juice (if you don't have dill pickles, see substitution note below)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon parsley flakes
- paprika (to garnish)
Dill Pickle Juice Substitution (use 2 T)
- 1Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
- 2Mash egg yolks with fork or pastry cutter.
- 3Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
- 4Blend until mixture has a thick, creamy consistency.
- 5Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
- 6Sprinkle each finished egg lightly with paprika for color.
- 7Chill at least one hour before serving.
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Nutritional Facts for Dill-Icious Deviled Eggs
Serving Size: 1 (727 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 51.6
- Calories from Fat 34
- Total Fat 3.7 g
- Saturated Fat 0.9 g
- Cholesterol 107.1 mg
- Sodium 144.2 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.0 g
- Sugars 0.6 g
- Protein 3.2 g
The following items or measurements are not included: