Dill-Pickled Deviled Eggs

Name: Dill-Pickled Deviled Eggs
Yield: Makes 1 dozen
Ingredients: 6 large, eggs; 2 tablespoons, mayonnaise (see note); 1 tablespoon, sour cream (see note); 1/2 teaspoon, dill pickle juice; 1/2 teaspoon, yellow mustard; 1/4 teaspoon, sugar; 1/8 teaspoon, salt; 1/8 teaspoon, pepper; 1 tablespoon, finely chopped dill pickles; 1 tablespoon, finely chopped fresh dill

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Appears in Cook's Country April/May 2009

Appetizers

Eggs

Vegetarian

Simmer down! Gentle treatment guarantees tender deviled eggs.

SERVESMakes 1 dozen

TIME45 minutes

WHY THIS RECIPE WORKS

After countless tests, we found the best way to cook our Dill-Pickled Deviled Eggs was to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat to avoid overcooking. After a few minutes, we drained the eggs ...

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