Dill-Icious Deviled Eggs

Name: Dill-Icious Deviled Eggs
Ingredients: 12 hard-boiled eggs, peeled; 1/3 cup light mayonnaise (more or less to taste); 2 tablespoons mustard; 2 tablespoons pickle juice (if you don't have dill pickles, see substitution note below); 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 1/4 teaspoon parsley flakes; paprika (to garnish); Dill Pickle Juice Substitution (use 2 T); 1 teaspoon white vinegar; 1/2 teaspoon dill weed; 1/4 teaspoon salt (in addition to above)

14 ingredients

7 steps

Ingredients

12 hard-boiled eggs, peeled
1/3 cup light mayonnaise (more or less to taste)
2 tablespoons mustard
2 tablespoons pickle juice (if you don't have dill pickles, see substitution note below)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon parsley flakes
paprika (to garnish)
Dill Pickle Juice Substitution (use 2 T)
1 teaspoon white vinegar
1/2 teaspoon dill weed
1/4 teaspoon salt (in addition to above)

Directions

1

Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
2

Mash egg yolks with fork or pastry cutter.
3

Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
4

Blend until mixture has a thick, creamy consistency.
5

Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
6

Sprinkle each finished egg lightly with paprika for color.
7

Chill at least one hour before serving.