Dill Pickle Deviled Eggs
Created by QueenBea on September 24, 2017
- Servings: 12
- Prep Time: 10m
- Cook Time: 0m
- Recipe #28211
Ingredients
- 6 large eggs (hard boiled, shells removed)
- 1/2 cup dill pickle juice
- 1/3 cup mayonnaise
- 2 tablespoons cream cheese (softened)
- 3 tablespoons diced dill pickle (small diced)
- Dried dill, for garnish
How to Make
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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.
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Step 2: Refrigerate and marinate for 3 to 4 days.
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Step 3: Slice the eggs in half lengthwise and gently place the yolks in a bowl.
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Step 4: Mash and mix the yolks with the mayonnaise, cream cheese and diced pickles.
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Step 5: Refill the eggs with the yolk mixture and place on serving platter; sprinkle with dried dill to garnish.
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Step 6: Enjoy!
Nutritional Facts
- 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