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Make these dill deviled eggs as usual, but instead of adding mayo add a little bit of dill pickle juice, red onions, fresh dill, then your mayonnaise, using about 1/2 of what you normally would. Finish it off with a teaspoon of mustard and a dash of paprika. Just a nice mix to the classic.
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- ½ small red onion, chopped
- 2 tablespoons dill pickle juice
- 2 teaspoons dill pickle relish
- 1 teaspoon chopped fresh dill
- 1 teaspoon prepared yellow mustard
- 1 teaspoon paprika
Directions
Step 1
Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
Step 2
Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.
Cook’s Note:
You can mix the other ingredients together in a bowl while the eggs are boiling to save some time.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat3g | 14% |
| Cholesterol190mg | 63% |
| Sodium240mg | 10% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C1mg | 4% |
| Calcium31mg | 2% |
| Iron1mg | 6% |
| Potassium89mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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