Dill Deviled Eggs
A dill-herbed twist on the classic deviled eggs recipe.
Equipment
- Sauce Pan
- Mixing Bowl
- Piping Bag Optional, but easier.
Ingredients
- 3 Eggs
- 2 Tbsp Mayonnaise
- 2 Tsp Yellow Mustard
- 1 Baby Dill Pickle
- ΒΌ 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!