Dill Deviled Eggs

For a dilly variation on classic deviled eggs, add dill weed to the yolk filling and garnish with a thin slice of dill pickle. For easy preparation, simply spoon the yolk filling into the egg white halves. Or make it company-worthy by using a piping bag fitted with a star tip.

Ingredients
Serves: 6
Serving Size: 2 halves
Directions
10 mins Prep time
10 mins Prep time
  • Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

  • Stir in mayonnaise, dill weed, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a pickle slice.

  • Refrigerate 1 hour or until ready to serve.

Cooking tip

To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

Nutrition information

(Amount per serving)

  • 136Calories: 136Cholesterol: 190mg
  • Sodium: 240mgProtein: 6g
  • Total Fat: 12gSaturated Fat: 3g
  • Fiber: 0gCarbohydrate: 1g

Ratings & Reviews: 1

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