The Deviled Eggs I Make for Every Party #deviledeggs

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds flavor without extra calories.

Peel the hard boiled eggs. On a cutting board, slice the eggs in half lengthwise.

Scoop out the yolks and place in a medium sized bowl.

Finely mash the egg yolks with a fork or the back of a spoon.

Add mayonnaise, mustard, dried dill weed and a pinch of salt and a few grinds of pepper. Stir to thoroughly combine.

Stir in 2 tablespoons of the dill pickles and the dill pickle juice.

Spoon the deviled egg mixture into a small resealable bag or piping bag. Seal the baggie. Cut about 1/2 inch off the bottom corner of the bag. Pipe the egg yolk mixture into the egg white halves.

Sprinkle the deviled eggs with the remaining chopped dill pickles and the parsley.

Serve immediately or store covered in the refrigerator for up to 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens