These tangy dill pickle deviled eggs are a favorite in my house full of pickle lovers. All the great taste of traditional deviled eggs with an added lunch from the dill pickles and pickle juice. They make a great appetizer and are also substantial enough to be a side dish. 

These start with hard boiling eggs and I don’t know any fancy tricks to hard boiling eggs and making them easy to peel. I just cover them with water, bring it to a boil, boil for 10 minutes, remove from heat and drain off hot water and cover with cold water. Some people cover the cooked eggs with ice and let them sit. I do know that older eggs peel easier so if I know I’m going to make deviled eggs, I’ll set some eggs aside and let them sit for a week before using. Other than that my only advice is, peel carefully and hope for the best! 

Ingredients Needed for Tangy Dill Pickle Deviled Eggs: 

• eggs, at least a week old is best 
• mayo
• apple cider vinegar
• dry mustard
• sugar
• salt
• black pepper
• dill weed, fresh or dried 
• dill pickle juice 
• dill pickles, finely chopped 

How to Make Them:

• Hard boil the eggs. Peel them and cut in half. Put the yolk in a bowl and the whites on a plate. 
• Mash the egg yolks. Add the rest of the ingredients to the bowl with the egg yolks and stir to combine. 
• Fill the egg white halves with the yolk filling.
• I like to serve them on a bed of lettuce on a serving tray. 
• Garnish the tops with fresh dill and a sprinkle of paprika.
• Enjoy! Refrigerate leftovers. There probably won’t be any leftovers. Usually people are fighting over who gets the last ones! 

Of course, you can always make classic deviled eggs by leaving out the dill, pickle juice, and pickles. They are quite amazing like that too. 
Enjoy!

~Rachel Ballinger 🥚💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Tangy Dill Pickle Deviled Eggs

This is a tangy twist on classic deviled eggs made especially for the lovers of dill pickles. Makes a great appetizer and also substantial enough to be a side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword Appetizer, Dill, eggs, Side Dish

Servings 24 Eggs

Author Rachel Ballinger

Ingredients

• 1 dozen eggs
• 1/2 cup mayo
• 2 tsp apple cider vinegar
• 2 tsp mustard
• 2 tsp white sugar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp dried dill weed or 1 tsp fresh dill chopped, and a little extra for garnish
• 2 tbsp dill pickle juice
• 1/2 cup finely chopped dill pickles
• paprika for garnish

Instructions

• Hard boil the eggs. Peel and wash them and then cut in half. Place the egg yolks in a bowl and mash them with a fork.
• Add the rest of the ingredients and mix well.
• Using a fork, fill the egg white halves with the egg mixture.
• Place the filled eggs on a serving tray on top of lettuce and sprinkle the tops with paprika and chopped fresh dill.

The post Tangy Dill Pickle Deviled Eggs appeared first on My Everyday Ordinary Life.

These fluffy little bacon and cheese egg bites are perfect for busy mornings when you need something to grab and eat on the go. Full of protein and delicious bacon, everybody will enjoy them! 

My favorite things about these little egg muffins are: 

1. They’re healthy for the kids to eat but they taste good so they actually eat them. If you know you know. 
2. They’re easy to make ahead and refrigerate and then heat up when you need a quick breakfast.
3. Popping them out of the silicone cups is highly satisfying. I don’t have to grease the cups, they just are amazing! Here’s the link for the silicone baking cups I have.
4. They don’t take long to mix up and put in the oven. Quick and rewarding!

Ingredients you need to make these:

(scroll down for complete printable recipe with measurements)

• bacon, I cook my bacon in the air fryer for 8 minutes at 400 degrees
• shredded cheese, use whatever kind you have on hand. Cheddar works great, most of the time I use Monterrey jack because that’s what I buy in bulk 
• eggs
• whole milk
• salt
• black pepper
• garlic powder 

Here’s How You Make Bacon and Cheese Egg Bites:

• Place your silicone baking cups in a 12 cup muffin tin. If you don’t have any, you can just grease the pan really well.
• Distribute the chopped bacon evenly between the cups. 
• Distribute the cheese evenly between the cups.

• In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
• Pour the egg mixture into the cups, distributing evenly between all 12 cups. 
• Bake in 350 degree oven until set in the middle, about 25 minutes 
• Pop the egg bites out of the muffin cups and enjoy! 
• Refrigerate any leftovers. 

You can get creative and add whatever you want in these egg bites. Instead of bacon, try sausage. Add onions, bell peppers, and mushrooms. Even asparagus or cabbage would taste good! A lot of people add cottage cheese to their egg bites and that is delicious and adds extra protein to them. I would replace the milk with cottage cheese if I decided to do that. 

I hope you and yours enjoy these little egg bites. You could call them egg muffins I guess! 
Here’s to healthy breakfasts that don’t take all day to make,

~Rachel Ballinger 🥚

Here Are Some More Easy Breakfast Recipes For You: 

• Sourdough Pancakes 
• Sourdough Crepes
• Cinnamon Apple Dutch Baby
• Bacon Asparagus Frittata 
• Homemade Yogurt 
• Peanut Butter Chocolate Granola 

“A lot of living happens in the kitchen.”  ~Rachel

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Bacon and Cheese Egg Bites

These delicious little egg bites are soft and fluffy and flavorful. Extra tasty with bacon and cheese and easy to make ahead and reheat on busy mornings for a healthy breakfast.

Course Breakfast

Cuisine American

Keyword Bacon, Breakfast, cheese, eggs

Servings 12 Egg Bites

Author Rachel Ballinger

Equipment

• 12 cup muffin tin
• Silicone baking cups

Ingredients

• 6 strips bacon cooked and chopped
• 1 cup shredded cheese
• 8 eggs
• 1/2 cup milk
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

• Preheat oven to 350 degrees.
• Place 12 silicone muffin liners in a cupcake pan.
• Place the chopped bacon in each cup, distributing evenly.
• Sprinkle the shredded cheese on top of the bacon, distributing evenly between the cups.
• In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour into the cups on top of the bacon and cheese, evenly distributing it between them.
• Bake in preheated oven for 25 minutes.
• Remove from silicone cups. They’ll pop right out! Serve right away or refrigerate leftovers.

The post Bacon and Cheese Egg Bites appeared first on My Everyday Ordinary Life.

Bacon Asparagus Frittata is a skillet full of fresh veggies and fluffy eggs. You can throw it together fast for a breakfast that looks as good as it tastes! This one is stuffed with bacon, asparagus, mushrooms, tomatoes, onion, and garlic. So tasty and perfect for breakfast or brunch or even for supper.

What makes a frittata a frittata you ask? Well let me tell you. It doesn’t have a crust and you start making it on the stovetop and finish by baking it in the oven. A quiche for example has a crust and is baked entirely in the oven. 
You need a skillet that you can use on the stovetop and that you can put in the oven. A 10” inch cast iron skillet is perfect for the job. Click on this link for the one I have.

Ingredients Needed for This Delicious Frittata:

(Scroll down for complete recipe with measurements.)

• olive oil
• bacon
• onion
• garlic cloves
• asparagus
• mushrooms
• tomatoes 
• mozzarella cheese
• eggs
• milk
• salt
• pepper
• garlic powder 

How to Make this Bacon Asparagus Frittata:

• sauté the bacon and veggies in the oil 
• whisk together the eggs, milk, and seasonings
• sprinkle the cheese on the veggies 
• pour the eggs over the top 
• bake in preheated oven until set 
• cut yourself a piece and enjoy! 

I love how easy it is to make a frittata and that it keeps well in the fridge for leftovers. Make a couple at the beginning of the week and it’ll feed you all week long. Try a frittata if you’re looking for a healthy nutritious start to your day. 
Feel free to get creative and experiment with any kind of meat or veggies that you have on hand. If I’m making this for the kids, I have to leave the mushrooms out because they’re not going to eat those! They don’t really care for the asparagus either. But they really like the bacon and cheese. Lol! 

Here’s to a good breakfast, here’s to eating lots of eggs, and here’s to a simple recipe that uses real ingredients and that tastes real good! 
~Rachel Ballinger 🍳

”A lot of living happens in the kitchen.”   ~Rachel

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Bacon Asparagus Frittata

Bacon Asparagus Frittata is a skillet full of fresh veggies and fluffy eggs. You can throw it together fast for a breakfast that looks as good as it tastes! This one is stuffed with bacon, asparagus, mushrooms, tomatoes, onion, and garlic.

Course Breakfast

Cuisine American

Keyword Asparagus, Bacon, Breakfast, eggs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

• 2 tbsp olive oil
• 6 strips bacon chopped
• 1/2 onion chopped
• 2 cloves garlic minced
• 1 cup asparagus chopped
• 1 cup mushrooms slices
• 1 cup tomatoes diced
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder

Instructions

• Preheat the oven to 350 degrees.
• In a skillet over medium heat, sauté the bacon and onion for about 5 minutes. Add the garlic, asparagus, and mushrooms. Sauté for another five minutes. Add the diced tomatoes and sauté for just a minute or two.
• While the veggies are cooking, whisk together the eggs, milk, salt, pepper, and garlic powder in a bowl.
• Sprinkle the shredded cheese on top of the veggies.
• Pour the eggs over the cheese.
• Place in preheated oven and bake for 18 minutes or until eggs are set in the center.

The post Bacon Asparagus Frittata appeared first on My Everyday Ordinary Life.