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Ali’s Dill Pickle Deviled Eggs
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 40 min
- Servings
- 24.00 halved eggs, serving(s)
Categories
- Appetizer
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- None
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Ali's Dill Pickle Deviled Eggs brings together 1 dozen large hard-boiled egg, 1 cup kraft real mayonnaise, 1 teaspoon yellow mustard (spicy mustard is also great) in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 24 servings.
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Ingredients
- 1 dozen large hard-boiled egg
- 1 cup kraft real mayonnaise
- 1 teaspoon yellow mustard (spicy mustard is also great)
- 3 tablespoons dill pickled relish
- 1 teaspoon salt (More or less to taste)
- 1/2 teaspoon paprika
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Instructions
Boil eggs for approximately 20 minutes
Once eggs are hard, drain water and allow eggs to cool.
You may also let them sit in cold water for 15 minutes.
Peel eggs then cut them long wise.
Set hardened egg whites to the side.
Put egg yolks in a small to medium size mixing bowl.
Mash yolks with a fork.
Add mayonnaise, mustard, relish, and salt.
Stir until all ingredients are blended and a thick, creamy texture is achieved.
Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
There you have it! Dill Pickled Deviled Eggs!
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