Dill Pickle Deviled Eggs
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #28211
September 24, 2017
Categories: Lunch, Snacks, Eggs, Appetizers, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Marinate, Gluten-Free, Low Carbohydrate, Vegetarian, Kid's Lunches, Spring, Kosher Dairy more
"These tasty deviled eggs are very addicting, you can't have just one."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (46.5 g)
- Calories 66.8
- Total Fat - 4.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 108.5 mg
- Sodium - 165.5 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 3.8 g
- Calcium - 21.4 mg
- Iron - 0.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step 1
Place the eggs in a medium re-sealable plastic bag, pour the dill pickle juice over the eggs and seal bag removing as much of the air as possible.
Step 2
Refrigerate and marinate for 3 to 4 days.
Step 3
Slice the eggs in half lengthwise and gently place the yolks in a bowl.
Step 4
Mash and mix the yolks with the mayonnaise, cream cheese and diced pickles.
Step 5
Refill the eggs with the yolk mixture and place on serving platter; sprinkle with dried dill to garnish.
Step 6
Enjoy!
Tips & Variations
No special items needed.
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