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Dill-Icious Deviled Eggs

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“These are fairly simple (most of the ingredients are seasonings) and similar to a number of other deviled egg recipes out there, but the addition of dill pickle juice and just a touch of garlic gives them a bit of additional zip. These are a big hit at gatherings with family and friends - I usually have to make a double batch!”
READY IN:
30mins
YIELD:
24 deviled eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
  2. Mash egg yolks with fork or pastry cutter.
  3. Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
  4. Blend until mixture has a thick, creamy consistency.
  5. Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
  6. Sprinkle each finished egg lightly with paprika for color.
  7. Chill at least one hour before serving.

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