Description
These Pickle-Brined Deviled Eggs are a tangy twist on a classic appetizer. The brining process infuses the eggs with a deliciously unique flavor that pairs perfectly with the creamy yolk filling. Garnished with paprika and fresh dill, these deviled eggs are sure to be a hit at your next gathering.
Ingredients
Scale
For the Pickle-Brined Eggs:
- 6 large eggs
- 1 cup dill pickle juice
For the Deviled Egg Filling:
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon pickle brine (reserved)
- 2 tablespoons finely chopped dill pickles
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Fresh dill for garnish (optional)
Instructions
- Cook the Eggs: Place the eggs in a saucepan, cover with water, and boil. Let sit, then cool, peel, and crack the shells.
- Brine the Eggs: Place cracked eggs in a container, pour pickle juice over them, and refrigerate to brine.
- Prepare the Filling: Remove eggs from pickle juice, peel, slice in half, and scoop out yolks. Mix yolks with mayonnaise, mustard, pickle brine, and chopped pickles.
- Assemble: Season yolk mixture, spoon back into egg whites, and garnish with paprika and dill. Chill before serving.
Notes
- For a spicier version, add hot sauce or cayenne to the yolk mixture.
- You can use Dijon mustard for a tangier flavor.
Nutrition
- Serving Size: 2 halves
- Calories: 110
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 170mg
