These deviled eggs bring a tangy twist to a classic favorite, made with Rushtown Cage Free eggs that are responsibly and ethically sourced, so you can feel good about what you’re serving and sharing. The combination of dill, pickle juice, and creamy yolk filling adds the perfect balance of flavor in every bite. They’re easy to make, crowd-pleasing, and guaranteed to disappear fast, making them a hit at any Memorial Day picnic or summer gathering.
Ingredients
- 1 dozen, 12 Rushtown Cage Free Large Eggs
- 1/3 cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp pickle juice
- ¼ cup chopped pickle, pat dry before adding
- 3 tsp fresh dill, finely chopped (optional)
- Salt and pepper to taste
- Paprika, for garnish
Instructions
- Boil eggs:Place eggs in a saucepan and cover with water. Bring water to a boil, and then reduce heat, cover and simmer for 12 minutes.
- Put eggs in ice bath:Fill a large bowl with ice and water, and let eggs sit for at least 5 minutes.
- Peel eggs:Carefully peel eggs under cold running water.
- Separate eggs:Once peeled, cut the eggs in half lengthwise, remove the yolk and place in a different bowl.
- Mix filling:Add mayonnaise, mustard, pickle juice, chopped pickle, dill, salt and pepper in with the yolks. Use a fork to mash and mix evenly.
- Chill Filling: Refrigerate the filling for 15-20 minutes before piping for best results.
- Fill the egg whites:Pipe or simply spoon the yolk mixture into the egg whites, cut side up.
- Garnish:Garnish with paprika, and optionally more chopped pickles or dill.