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Dill Pickle Devilled Eggs
with
Move aside tired old deviled eggs, there's a new version in town that's packed with pickle flavour and just as easy to make! Topped with fresh dill and studded with chopped pickles, these briny little bites are a perfect pop in your mouth appetizer with zero fuss.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Å’uf
(Contient Oeuf)
90 ml
Cornichon à l'aneth, en tranches
7 g
Aneth
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
¼ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Instructions
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high.
- Cook for 9 min.
- When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Set aside, still submerged in cool water.
- Drain pickles.
- Finely chop half the pickles. (NOTE: Use remaining pickles for a future creation.)
- Roughly chop dill.
- Peel, then halve eggs. Gently remove yolks and set aside in a separate medium bowl.
- Add mayo and 1/2 tsp mustard to the bowl with the yolks. Season with salt and pepper, then mash with a fork or potato masher until very smooth and creamy. Stir in reserved chopped pickles and 1.5 tsp dill.
- Arrange egg whites on a serving plate or platter.
- Spoon dill pickle mixture evenly between the cavities of each egg white
- Sprinkle remaining dill over top of finished deviled eggs.
- Chill until ready to serve. (TIP: Use any remaining filling mixture for spreading on sandwiches!)