Ali'S Dill Pickle Deviled Eggs – a delicious recipe with egg, mayonnaise, yellow mustard, dill, salt, paprika. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Boil eggs for approximately 20 minutes
2
Once eggs are hard, drain water and allow eggs to cool.
3
You may also let them sit in cold water for 15 minutes.
4
Peel eggs then cut them long wise.
5
Set hardened egg whites to the side.
6
Put egg yolks in a small to medium size mixing bowl.
7
Mash yolks with a fork.
8
Add mayonnaise, mustard, relish, and salt.
9
Stir until all ingredients are blended and a thick, creamy texture is achieved.
10
Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
11
Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
12
There you have it! Dill Pickled Deviled Eggs!
632
kcal
Calories
70
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 dozen large hard-boiled egg, 1 cup kraft real mayonnaise, 1 teaspoon yellow mustard (spicy mustard is also great), 3 tablespoons dill pickled relish, and more.
Yes, Ali'S Dill Pickle Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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