Breastfeeding Friendly Gluten Free Dill Pickle Deviled Eggs
Total time45 min
Prep time20 min
Cook time15 min
5.0(23)
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6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp dill pickle brine
- 1 tsp yellow mustard
- Ā¼ tsp garlic powder
- Ā¼ tsp onion powder
- Ā¼ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp dill pickles, finely chopped
- 1 tbsp fresh dill, finely chopped
For serving
- Ā¼ tsp smoked paprika, for garnish
- 6 small dill pickle slices or chips, for garnish (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 12 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 10 minutes, until completely cold to the touch. Peel the eggs and pat dry.
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