Ingredients
- 6 large eggs
- 1 tbsp mayo
- 1 tbsp greek yogurt
- 2 tsp dijon
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp pickle juice
- 1/4 heaping cup FINELY diced dill pickles
- Chili flakes & paprika for garnish optional
Instructions
- Bring a large pot of water to a boil.
- While you're waiting for it to boil, remove eggs from the fridge and let them come to room temperature (this prevents them from cracking).
- Gently add eggs to the boiling water and set the timer for 10 minutes.
- Transfer the eggs immediately to an ice bath and let them sit for at least 5 minutes (longer is even better). This makes peeling much easier.
- Peel the eggs, slice them in half lengthwise, and gently scoop the yolks into a small bowl.
- Add mayo, Greek yogurt, Dijon mustard, pickle juice, and finely diced pickles to the yolks. Mix until smooth and creamy.
- Spoon the mixture into a ziplock bag (snip the corner) or use a piping bag for a cleaner look. Fill each egg white half evenly.
- Sprinkle with chili flakes and paprika.
- Serve immediately or chill until ready to enjoy.
Notes
- To make this recipe faster, boil the eggs ahead of time.
- You can garnish with chili flakes and paprika OR even fresh dill. Another delicious idea would be to crumble dill pickle chips on top!
Nutrition
Calories: 90kcalCarbohydrates: 2gProtein: 6gFat: 6g