- 6 eggs
- 1/4 cup mayonnaise
- 1/2 small red onion, chopped
- 2 tablespoons dill pickle juice
- 2 teaspoons dill pickle relish
- 1 teaspoon chopped fresh dill
- 1 teaspoon prepared yellow mustard
- 1 teaspoon paprika
- Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
- Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.
06/13/2019
recipepes.com
deviled eggs with a dill twist, recipe
PT15M
PT1H
5
455 calories