Deviled Eggs With Pickles
Deviled eggs with pickles are an all-time favorite appetizer. These are filled with diced baby dill pickles topped with bacon and chives.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (I use olive oil mayo)
- 1 tsp yellow mustard
- 3 tbsp baby dill pickles, diced (about 2 pickles)
- 1 tbsp pickle juice
- dash garlic salt
- 1 slice thin bacon, cooked and diced
- 1 tbsp chives, diced
- paprika to sprinkle on top of eggs
Instructions
- Boil eggs about 14-15 minutes and when done cool them in ice bath for 5-10 minutes.
- While eggs are cooking dice baby dill pickles, bacon and chives.
- When eggs are cooled peel them on a paper towel. Rinse any shell remaining on the egg and dry them. Discard egg shells in paper towel.
- Cut eggs in half with a sharp knife. Scoop egg yolks out and place them in a medium bowl. Place egg whites on serving platter.
- Mash egg yolks up fine with a fork. Add mayonnaise, yellow mustard and diced pickles and blend mixture up well.
- Add pickle juice so mixture is smooth and not too thick. Add a dash of garlic salt. Blend mixture again until smooth.
- Place mixture in a baggy with one end cut or use a piping bag and pipe mixture into egg whites. You can also use a spoon to fill the egg whites with filling.
- Sprinkle with a little paprika (can put paprika in hand and sprinkle with fingers so paprika doesn't come out too fast from the bottle). Top with bits of diced bacon and chives.
- You can make these ahead of time and keep covered in the refrigerator until ready to serve. Leftovers will keep covered in the fridge for up to 3 days.
Nutrition
Calories: 165kcal
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