Dill pickle deviled eggs

Cooktop Cove: Dill pickle deviled eggs

By Lindsay Mattison

Deviled eggs might be the most versatile appetizer on the planet. They always start with the same basic ingredient - hard boiled eggs - but you can flavor them in any number of ways. Make them extra creamy with tons of mayo, spice them up with some hot sauce, or go the tangy route with the recipe below by adding fresh dill and vinegar-forward pickles.

The combination of the pickle juice and the mayonnaise makes the perfect base flavoring for these deviled eggs. We like adding a splash of hot sauce to heat things up a little bit, but if you're sensitive to spicy foods feel free to leave that ingredient out.

20 minutes

0 minutes

20 minutes

1 dozen hard boiled eggs, cooled

6 tablespoons mayonnaise

1 teaspoon yellow mustard

1 tablespoon pickle juice

1 teaspoon sugar

Dash hot sauce, like Tabasco

2 tablespoons fresh dill, chopped

1/4 cup minced dill pickles

Salt and pepper, to taste

Sliced pickles (for garnish)

Paprika (for garnish)

Peel the hardboiled eggs and slice them in half lengthwise. Gently remove all of the yolks and place them in a small bowl.

Add the mayonnaise, mustard, pickle juice, sugar, and hot sauce to the yolks. Whip the mixture with a whisk until it is well combined and smooth.

Fold in the chopped dill and the pickles. Taste the mixture and season with salt and pepper, to taste.

Place the filling in a ziplock bag and close the top. Using scissors, clip off one of the bottom corners and use the hole to pipe the filling into the egg whites.

Garnish the deviled eggs with sliced pickles and paprika.