Dill Deviled Eggs

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Our landlord recently got a few chickens, and because chickens are the way they are, he’s now inundated with eggs. In just a month he’s given us something like three or four dozen, so I’ve been looking for various ways to use them.

I like a good egg. Most mornings, I have some kind of egg for breakfast, whether it’s something I hard-boiled a few days before, something I fry up to put on sandwiches or sliders, or just something I cook to add to a morning bowl of miso soup.

I don’t really like deviled eggs. Most of the time, deviled eggs have mustard in the mix, and I’m really not a fan of mustard for whatever reason. I like egg salad, I like hard boiled eggs, so that’s the main thing I can think of for why I don’t care for them.

So, when my partner suggested making some deviled eggs, it was really just for him. This is far from the first time I’ve made deviled eggs, and over the years, we came up with this dill-and-pickle recipe that pulls away from the usual deviled egg and has turned into something unique. He likes them, anyway, so I’m not complaining, especially with so many eggs to use.

This is a small batch recipe, but it’s obviously easy to double it to make more eggs. Make as many as you like! Just remember that they don’t last terribly long in the fridge so you can’t save them for weeks at a time.

Dill Deviled Eggs

A dill-herbed twist on the classic deviled eggs recipe.
Servings 6 Egg Halves
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Equipment

  • Sauce Pan
  • Mixing Bowl
  • Piping Bag Optional, but easier.

Ingredients

  • 3 Eggs
  • 2 Tbsp Mayonnaise
  • 2 Tsp Yellow Mustard
  • 1 Baby Dill Pickle
  • ¼ Tsp Dill
  • Salt and Pepper To taste.

Instructions

  • Hard-boil your eggs. There are many ways to do this, so feel free to pick your favorite.
  • Peel your eggs carefully, and cut them down the center lengthwise. Remove the yolks and put them in your mixing bowl, setting the egg white halves to the side to fill later.
  • Slightly mash the egg yolks. Add the mayo and mustard and mix well. Dice the pickle into small bits, and mix the pickle and dill into the yolk. Season with a bit of salt and pepper if you like.
  • Transfer the filling into a piping bag, or simply use a spoon to dollop a serving of the filling into each egg white half. I like the piping bag for control, but it's not entirely necessary. If there's extra filling, top off a few eggs, use it for something else, eat it as-is, or toss it, whatever you like.
  • Top with a sprinkle of dill for that bit of visual appeal, and enjoy!
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Eggs

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