Dill Pickle Ranch Deviled Eggs
What came first, the pickle or the egg? Doesn’t matter, they’re both going in your mouth. This dill pickle deviled eggs recipe is just like your grandma’s recipe but better: that’s because they have two of your favorite things: Ranch and pickles: aka perfection.
Ingredients(7)
hard boiled eggs, peeled and halved
6
¼ cup
Dijon mustard
1 tablespoon
dill pickle juice, plus more to taste
1 tablespoon
fresh minced dill, plus more for garnish
2 teaspoons
minced dill pickle, plus more for garnish
3 tablespoons
kosher salt and ground black pepper, to taste
Steps(3)
- 1
Remove yolks from the eggs and place in a mixing bowl. Add the pickle ranch dressing, mayonnaise, mustard and pickle juice and stir until very smooth.
- 2
Fold in fresh dill and chopped pickles. Season to taste with salt and pepper.
- 3
Place filling in a piping bag or a large Glad zipper bag with the corner snipped, and pipe the filling into the egg white halves. Garnish with a sprig of dill or a piece of chopped pickle. Refrigerate until ready to serve.
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