Dill-icious Deviled Egg's
Hey everyone and welcome to our Blog! Let's talk deviled eggs; they are a great snack, party food and full of protein and goodness. It does not matter the ingredients you use as we have tried so many and they are all great but time after time we find ourselves returning to this classic deviled egg recipe. Our friends ask us to bring it to parties and its a classic at thanksgiving, Christmas and Easter in our home.
Ingredients:
Hard Boiled Eggs
Mayo or Miracle Whip
Salt & Pepper
Garlic fresh or powder
English Dressing
Pickle Juice a few splashes
Diced Dill Pickles
Paprika
Dry Mustard powder or regular orange mustard just a pinch or squirt!
This recipe can be played with and you can exchange certain ingredients. I have also added things like a splash of apple cider vinegar or diced onion. I like to taste as i am adding the ingredients. I find that the English dressing adds a nice tang to the eggs a nd if using fresh garlic you do not need much. Also using miracle whip adds more of a tank where normal mayo makes the filling more fluffy. If you add too mush pickle juice it makes the filling runny so I add a few tablespoons at a time and mix.
I like to spring paprika over the finished eggs and add a spall slice of pickle on top for garnish. My eggs are a hit at every event I have taken them too and my kids are always asking me to make them for a snack.
TIP: if you are using farm fresh eggs a few week old eggs are better than fresh. makes as huge difference when peeling the eggs.
Step 1: Bring water to boil and place eggs in water for 12 minutes. Remove and place eggs in an ice bath for 10 minutes. Peel eggs!
Step 2: Slice eggs and separate the yolk center. Place all the yolks in a bowl.
Step 3: Add all your ingredients except paprika into a bowl. Blend with a hand mixer for best results.
Step 4: Scoop filling into eggs
Step 5: Garnish how you would like. I have finished with paprika, dill, a slice of pickle.
TIP: If making the day before leave the filling and the eggs separate and fill the eggs before serving. Make sure to cover your filling and store properly in fridge.
