Dill PIckle Deviled Eggs
Creamy and tangy deviled eggs are party-perfect food and a crowd-pleasing appetizer. This easy recipe is keto, low-carb, gluten-free, and diabetic too. Great for cookouts, BBQs, game day, Super Bowl, & buffets.
Ingredients
- 12 eggs
- ½ Cup mayonnaise
- 3 teaspoon yellow mustard
- 1 tablespoon dill pickle juice
- smoked paprika, salt, & pepper to taste
- 2 tablespoons chopped dill pickles optional
- fresh parsley optional
Instructions
- Place eggs in a pot covered with water. Turn heat to high to bring water to a boil.
- Hard boil 12 eggs in a rolling boil for 3 min. Turn off the heat and cover the pot with a lid. Let sit for 10 min before draining hot water to let eggs cool.
- Once eggs are cooled, peel and slice each egg lengthwise to expose the yolk.
- Scoop yolks out of the eggs and place in a medium-sized bowl.
- Add mayo, mustard, dill pickle juice, paprika, salt and pepper. Mash and mix together until smooth and there are no egg yolk lumps.
- Scoop yolk mixture into Ziploc bag and seal. Cut the bottom tip off the bag leaving a small opening.
- Squeeze bag and yolk mixture to the bottom corner as you fill the hollowed-out egg whites.
- Top each with a garnish of your choice.
Notes
Each Deviled Egg half - may vary by the mayo brand and amount used/in each filling size of egg.
Nutrition
Calories: 64kcalCarbohydrates: 0.3gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 84mgSodium: 87mgPotassium: 34mgFiber: 0.04gSugar: 0.1gVitamin A: 125IUVitamin C: 0.03mgCalcium: 14mgIron: 0.4mg
Tried this recipe?Let us know how it was!
