Deviled eggs can be really rich, so this recipe gives them a little "oomph" from the vinegar-y pickled veggies. Feel free to adjust seasonings or spice to your level.
Ingredients
or3 tablespoons olive-oil mayonnaise
or1 tablespoon yellow mustard
or1/2 teaspoon freshly ground black pepper
or1/4 cup pickled vegetables, finely minced
or1 teaspoon dried dill weed
Preparation
1.
For the eggs; bring a saucepan of water to a boil on the stove. Gently lower the eggs into the water (making sure the shells don't crack).2.
Reduce the heat to medium-high, and cook for about 10 minutes. Drain the water and cover the eggs with ice to chill.3.
Once the eggs are cooled, peel and cut in half; scoop the yolk into a bowl. Place the whites aside for filling.4.
Add the mayonnaise, mustard, salt, pepper, half of the pickled vegetables, and half of the dill weed to the yolks. Mash until they reach the desired consistency. Use a food processor for a smoother filling. Taste and adjust the seasonings.5.
Transfer the mixture to a zipper bag or pastry bag. If using a zipper bag, snip off the end. Pipe into each egg white half. If there is any left, pipe directly into your mouth. You deserve it.6.
Garnish with the other half of the pickled veggies and dill weed.
