Deviled Eggs

With all the colored eggs during Easter we generally tend to make up deviled eggs as a great appetizer or a side dish to accompany our Easter dinner. I chose to garnish with chives, but you can sprinkle with paprika for a more traditional garnish. Dried dill weed is being used, but if you want to replace it with fresh dill feel free to do so. If you do use fresh dill weed you may not want to add the pickle juice. Another option is to sprinkle with cooked crumbled bacon and enjoy for breakfast.

Ingredients

1 dozen of hard boiled eggs cooled and peeled
1/2 cup of mayonnaise
1 tablespoon of sour cream
1/2 teaspoon of yellow mustard
1 teaspoon of dry dill weed
4 teaspoons of dill pickle juice
Dash of Kosher salt and fresh ground pepper
Chives for garnish (optional)

Technique

Boil eggs and cool if not already done.  A tip from my Norwegian heritage to make a perfect hard boiled egg without the gray/greenish color – bring eggs to a boil, remove from heat, cover and let sit in pot of 15 minutes.  Peel and cut eggs in half vertically and gently scoop out yolk into a medium sized bowl. Set egg white cups to the side and continue with the remaining eggs. Add remaining ingredients except for garnish and combine. There are two options for filling egg white cups: scoop the mixture into the cup with a spoon or pipe it in with a ziplock bag. If you are using the bag, add the filling to the bag and cut a small piece off the bottom corner of the bag. Fill each egg white cup with either technique and top with chives or paprika for garnish. Enjoy!

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