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Rachel Ballinger

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.
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Servings: 24 Eggs
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. Add the rest of the ingredients and mix well.
  3. Using a fork, fill the egg white halves with the egg mixture.
  4. Place the filled eggs on a serving tray on top of lettuce and sprinkle the tops with paprika and chopped fresh dill.