Minutes Prep time: 40
Minutes Total time: 60
Servings: 24
Difficulty: Intermediate
12 eggs
1/2 cup mayonnaise
1 tablespoon Gulden's® Spicy Brown Mustard
2 teaspoons Vlasic® Dill Pickle juice
1/2 teaspoon dried dill weed
1/2 teaspoon dried chives
1/2 teaspoon parsley flakes
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon ground black pepper
paprika
1 Vlasic® Kosher Dill Baby Wholes, thinly sliced into 24 pieces
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 15 mg | 1% |
| Carbohydrate | 0 | |
| Cholesterol | 95 mg | 32% |
| Total Fat | 6 g | 9% |
| Iron | 2% | |
| Calories | 71 kcal | 4% |
| Sodium | 85 mg | 4% |
| Protein | 3 g | 6% |
| Saturated Fat | 1 g | 7% |
| Sugars | 0 | |
| Vitamin C | 0 |
Place eggs in a large pot and cover with at least 1 inch of water; bring to a boil over medium-high heat. Boil eggs 6 minutes. Remove from heat, cover, and let eggs stand an additional 6 minutes.
Place eggs in a large bowl of ice water to cool quickly. Peel eggs and cut each in half lengthwise. Pop egg yolks out into a large bowl. Mash egg yolks with a fork or potato masher until smooth. Stir in mayonnaise, mustard, pickle juice, dill, chives, parsley, garlic powder, onion powder, and black pepper.
Scoop yolk mixture into a piping bag or freezer bag and cut off a 1/2-inch corner. Pipe yolk mixture into egg whites. Sprinkle deviled eggs with paprika and garnish each with a pickle slice. Chill and serve your dill pickle deviled eggs!
Dill Pickle Deviled Eggs
