Make these dill deviled eggs as usual, but instead of adding mayo add a little bit of dill pickle juice, red onions, fresh dill, then your mayonnaise, using about 1/2 of what you normally would. Finish it off with a teaspoon of mustard and a dash of paprika. Just a nice mix to the classic.
Ingredients
- eggs: 6 piece
- mayonnaise: 0.25 cup
- red onion: 0.5 piece (chopped)
- dill pickle juice: 2 Tbsp
- dill pickle relish: 2 tsp
- fresh dill: 1 tsp (chopped)
- prepared yellow mustard: 1 tsp
- paprika: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
