Deviled Eggs with a Dill Twist

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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 142 Calories

Ingredients

• 6 eggs
• 1 teaspoon paprika
• 1 teaspoon chopped fresh dill
• ¼ cup mayonnaise
• ½ small red onion, chopped
• 1 teaspoon prepared yellow mustard
• 2 tablespoons dill pickle juice
• 2 teaspoons dill pickle relish

Recipe Instructions

Step 1

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.

Step 2

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.