Description
A tasty twist on classic deviled eggs with the tangy flavor of bread and butter pickles.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 1/4 cup finely chopped bread and butter pickles
- 1 tablespoon pickle juice
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs and let them cool.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, mustard, pickles, pickle juice, salt, and pepper to the yolks.
- Mix until smooth and creamy.
- Fill the egg white halves with the yolk mixture.
- Sprinkle paprika on top for garnish.
- Chill before serving.
Notes
- Adjust pickle quantity for more or less tanginess.
- Use fresh ingredients for best results.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Bread and Butter Pickle Deviled Eggs, deviled eggs, appetizers, egg dishes