appetizers

Dill Deviled Eggs

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
6
Servings

INGREDIENTS

  • 6 hard-cooked eggs, peeled
  • 1/4 cup (60 ml) mayonnaise
  • 1/2 tsp (2 ml) Dill Weed
  • 1/2 tsp (2 ml) Ground Mustard
  • 1/2 tsp (2 ml) Parsley Flakes
  • 1/4 tsp (1 ml) 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)

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