"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dill Pickle Deviled Eggs Recipe

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This recipe for Dill Pickle Deviled Eggs, by , is from Brewer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Skinner

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs
1/4 c. mayonnaise
1 tsp. pickle juice
1 tsp. grainy Dijon mustard
2 Tbsp. minced dill pickles
Kosher salt
Freshly ground black pepper
Old Bay seasoning, for garnish
Sliced cornichons
1 Tbsp. fresh chopped dill

Directions:
Directions:
Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with lid and let sit for 11 minutes. Drain, rinse eggs under cold water and peel.

Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, pickle juice, and mustard to bowl. Then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced pickles and chopped dill then season with salt and pepper.

Using small cookie or ice cream scoop, scoop mixture into each egg. Garnish with more cornichons, dill and Old Bay.

Cover and refrigerate until ready to serve.

 

 

 

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