Ingredients
Equipment
Method
- Place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat and then reduce the heat a little to a gentle boil and cook for 12 minutes. Transfer the eggs to an ice bath in a separate bowl using a slotted spoon.6 large eggs
- Peel the cooled eggs, slice them in half lengthwise, and scoop out yolks into a mixing bowl.
- Mash the yolks a little with a fork and then add the rest of the ingredients to bowl, saving aside a little of the chopped dill and thin pickle slices to garnish. Mix everything together until well incorporated.3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh dill, 3 tablespoons dill pickles, 2 teaspoons pickle juice, sea salt, freshly ground black pepper
- Use a spoon to scoop a little of the fillings into each egg half. Use a clean finger to help guide the mixture off the spoon if that's easier.
- Place a small pickle slice into each deviled egg and sprinkle with more fresh dill and a little extra salt and pepper if you'd like.
- Serve immediately, or save in the fridge for later.
Nutrition
Notes
Storage: Store in an airtight container for up to 2 days in the fridge.
Meal prep: For gatherings, prep the eggs and filling up to 2 days in advance and assemble before the event.
