appetizers

Dill Deviled Eggs

Name: Dill Deviled Eggs
Prep time: 10 min
Yield: 6
Cuisine: American,
Ingredients: 1; 6 hard-cooked eggs, peeled; 1/4 cup (60 ml) mayonnaise; 1/2 tsp (2 ml) dill weed (club house); 1/2 tsp (2 ml) mustard ground (club house); 1/2 tsp (2 ml) parsley flakes (club house); 1/4 tsp (1 ml) Lawry's® Seasoned Salt; 1 small dill pickle thinly sliced

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 hard-cooked eggs, peeled
1/4 cup (60 mililiters) mayonnaise
1/2 teaspoon (2 mililiters) Dill Weed
1/2 teaspoon (2 mililiters) Ground Mustard
1/2 teaspoon (2 mililiters) Parsley Flakes
1/4 teaspoon (1 mililiters) Lawry's® Seasoned Salt
1 small dill pickle , thinly sliced

What you'll need

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.