Deviled Eggs with a Dill Twist

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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.

Submitted by Sindy

Published on March 2, 2018

Prep Time:

10 mins

Cook Time:

10 mins

Additional Time:

15 mins

Total Time:

35 mins

Servings:

6

Yield:

1 dozen deviled eggs

Jump to Nutrition Facts

Ingredients

6 eggs
¼ cup mayonnaise
½ 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

Directions

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.

Cook's Note:

You can mix the other ingredients together in a bowl while the eggs are boiling to save some time.

Nutrition Facts (per serving)

142	Calories
12g	Fat
2g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 142
% Daily Value *
Total Fat 12g	16%
Saturated Fat 3g	14%
Cholesterol 190mg	63%
Sodium 240mg	10%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 7g	13%
Vitamin C 1mg	1%
Calcium 31mg	2%
Iron 1mg	6%
Potassium 89mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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