Deviled Eggs

Deviled Eggs

I’m still working through my favourite dishes to bring to summer BBQ’s. This is another of those that I grew up eating and loving. I don’t know why I always thought they would be so hard to make, or time-consuming. Once I actually did them myself I realized they’re one of the easiest things to whip up and bring somewhere. The hardest part is literally hard boiling the eggs, and as long as you follow some simple steps, that’s not tough either.

Talking about hard boiling eggs, here’s how I do it:

Ingredients

  • 1 dozen hard boiled eggs, cooled and peeled
  • ¼ cup mayonnaise
  • 1 tsp dijon mustard
  • 2 tsp pickle relish
  • 1 tsp pickle juice
  • 1 tsp sugar
  • 1 tsp white vinegar
  • 1 tsp freshly chopped fresh dill, plus more for garnish
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika, plus more for garnish
  • hot sauce (like Frank's Red Hot), optional, to taste
Read the whole recipe on Kitchen Trials