Learn how to make dill pickle deviled eggs in only 10 minutes with this easy variation on a breakfast classic. Let the deviled eggs cooking begin by following our simple recipe infused with mustard, parsley flakes, and dill weed.
10 min
PREP TIME
136
CALORIES
7
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 6 hard-cooked eggs, peeled
- 1/4 cup (60 milliliters) mayonnaise
- 1/2 teaspoon (2 milliliters) Dill Weed
- 1/2 teaspoon (2 milliliters) Ground Mustard
- 1/2 teaspoon (2 milliliters) Parsley Flakes
- 1/4 teaspoon (1 milliliters) Lawry's® Seasoned Salt
- 1 small dill pickle , thinly sliced
Preparation
- 1 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 2 Stir in mayonnaise, dill weed, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a pickle slice.
- 3 Refrigerate 1 hour or until ready to serve.
NUTRITION INFORMATION
(per Serving)
