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.

First you mix up the simple dough and knead it for about five minutes till nice and smooth and elastic. I use my kitchen aid mixer for this. It’s a rich dough made with eggs, milk, and butter. 

After letting it rise for an hour, you punch it down and divide it in two equal sections. Shape each into a ball and then roll out with a rolling pin into a big circle.

Once it’s rolled out, take a pizza cutter or knife and cut each circle into 12 pieces like a pie. Then cut each of those sections into 3 triangles. You’ll end up with 36 triangles of dough per circle. 

Place a little sausage in the wide end of a triangle of dough and roll up. Repeat with all triangles. Place the little pigs in a blanket on a baking pan. Brish the tops with an egg wash and sprinkle with coarse sea salt or topping of choice. Everything But the Bagel is really good! 

Bake in a preheated 375 degree oven for 20 minutes or until lightly browned. Enjoy your yummy little appetizer! These a big hit with the kids and adults alike. 

You can make these with storebought crescent roll dough for a quicker treat. I like to make everything from scratch and it really isn’t hard to make this dough. 

Happy Baking! 
Rachel Ballinger 💕

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

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Pigs in a Blanket

These delicious little pigs in a blanket are a yummy appetizer that everybody likes. Made by rolling smokies in a rich and sweet homemade crescent roll dough, it’s a fun appetizer for parties.

Course Appetizer

Cuisine American

Keyword Appetizer, Bread, Sausage

Servings 72 Pigs in a Blanket

Author Rachel Ballinger

Ingredients

• 72 lil smokie sausages about 2 pounds
• 1 egg + 1 tbsp water for egg wash
• Coarse salt
• Everything but the bagel seasoning

Dough:

• 1 cup lukewarm milk
• 1/2 cup white sugar
• 1 tsp salt
• 2 1/4 tsp instant yeast a packet
• 2 eggs
• 1/2 cup butter softened
• 4 cups flour

Instructions

• In a mixer, put the warm milk, sugar, salt, and yeast. Add the eggs and softened butter. Slowly add the flour and mix. Knead for 5 minutes until you have a smooth dough. Cover with plastic wrap and let rise for an hour.
• Punch down and divide dough into two equal balls. Roll each ball out in a big circle with a rolling pin. Using a pizza cutter, cut each circle into 12 triangles like a pie. Then cut each triangle into 3 triangles.
• Place a lil smokie on the wide end of a dough triangle and roll up. Brush with egg wash and sprinkle with coarse salt or everything bagel seasoning.
• Place on pan and bake in 375 degree oven for 20 minutes until lightly browned.

The post Pigs in a Blanket appeared first on My Everyday Ordinary Life.