Dill Deviled Eggs

Dill Deviled Eggs 

Switch up the taste of traditional deviled eggs by infusing the yolk mixture with dill weed and garnishing with a slice of dill pickle.

 

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Dill Deviled Eggs
Ingredients
  • 6 hard-cooked eggs peeled
  • 1/4 cup mayonnaise
  • 1/2 teaspoon McCormick® Dill Weed
  • 1/2 teaspoon McCormick® Mustard Ground
  • 1/2 teaspoon McCormick® Parsley Flakes
  • 1/4 teaspoon Lawry's® Seasoned Salt
  • 1 small dill pickle thinly sliced
Instructions
  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, dill weed, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a pickle slice.
  3. Refrigerate 1 hour or until ready to serve.
To hard cook eggs:
  1. Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

 

Recipe courtesy and reprinted with permission of McCormick.com