Dilly-Licious Deviled Eggs
Can you improve upon a classic? When tangy pickle flavor is involved, the answer is yes. In this recipe, we combine the traditional rich yolk-and-mayo filling with punchy pickled notes: briny capers, pickle juice, and Dilly-Licious Salt-Free seasoning. The result is a perfect balance, and an addictive snack our appetizer for your next cookout or gathering.
Dilly-Licious Deviled Eggs
Servings
24 halves
Prep Time
10 minutes
Cook Time
10-12 minutes
A final garnish of freshly chopped dill adds great color and echoes the seasoning, but these deviled eggs would also be delicious crowned with sliced olives, crumbled bacon or pickled jalapeno slices.
Ingredients
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12 large eggs
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1 tablespoon Dijon mustard
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1 tablespoon finely chopped capers
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2 teaspoons pickle juice
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1 to 2 dashes hot sauce, to taste
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1 tablespoon plus 1 teaspoon Dilly-Licious seasoning, divided
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Salt, to taste
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2 tablespoons chopped fresh dill, plus more for garnish
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¼ cup plus 2 tablespoons mayonnaise
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Freshly ground black pepper
Directions
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel.
Halve eggs lengthwise, and carefully remove yolks. Place the yolks in a bowl, and mash with a fork. Stir in the Dijon, capers, pickle juice, hot sauce, 1 tablespoon of Dilly-Licious, salt, dill, and mayonnaise.
Fill each egg white with about 1 ½ teaspoons of the egg-yolk mixture using a spoon or piping bag. Arrange on a platter; garnish with the remaining Dilly-Licious and additional chopped dill.
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