Dill Pickle Deviled Eggs
Inspired by techniques from America's Test Kitchen and Serious Eats.
Eggs are hard-cooked off the heat, yolks sieved and mixed with mayonnaise, soured cream, pickle brine, mustard powder, a little sugar, chopped pickles and dill, then spooned back and topped with dill sprigs.
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Method
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Equipment
- medium saucepan with a lid
- large bowl of iced water
- sharp knife
- fine sieve and medium bowl
- spatula
- teaspoon or piping bag
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 131 kcal |
| Protein | 7.6 g |
| Carbohydrate | 1 g |
| of which sugars | 0.6 g |
| of which free sugars | 0.2 g |
| Fat | 10.5 g |
| of which saturates | 2.8 g |
| Fibre | 0.1 g |
| Salt | 0.37 g |
Protein per 100 kcal
5.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Eggs
- 7 large eggs 1 extra in case one tears
Filling
- 35 g mayonnaise
- 15 g soured cream
- 1 tsp dill pickle brine
- ½ tsp English mustard powder
- 1 g sugar about ¼ tsp
- 1 pinch ground black pepper
- 15 g dill pickles, very finely chopped
- 1 tbsp dill, finely chopped
To serve
- 12 small dill sprigs, to garnish
- 1
Cook. Bring the eggs to a boil, cover and leave off the heat 12 minutes.
- 2
Chill. Ice 5 minutes and peel.
- 3
Halve. Halve and remove the yolks.
- 4
Sieve. Press the yolks through a sieve for a silky filling.
- 5
Mix. Stir in the mayonnaise, soured cream, brine, mustard powder, sugar, pepper, pickles and dill.
- 6
Fill. Fill the whites and top with dill sprigs.
Storage
Refrigerate covered and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
