A good deviled egg recipe is a holy grail appetizer! A creamy, tangy, indulgent deviled egg is the perfect spring delight not to mention a delightful Easter pre-dinner nosh! As much as I love deviled eggs, I like a bit more texture in my food. Many deviled egg recipes are all mush. Though delicious, I like a bit of crunch to my deviled eggs.
This recipe is creamy, tangy, herb-y and packed with a fresh, crunchy bread and butter pickle. That pickle is like the cherry on top of a perfect sundae. It’s an absolute game-changer!
What are your favorite deviled egg ingredients? Is there a recipe you’d like to see?
And just because it’s spring and everything is SO gorgeous right now, here’s some spring beauty just for beauty’s sake:)… 
Flavorful Deviled Eggs with Crunchy Bread and Butter Pickles
Prep time
Cook time
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This deviled egg recipe is creamy, tangy, herb-y and topped with a fresh, crunchy bread and butter pickle. That pickle is like the cherry on top of a perfect sundae. It's an absolute game-changer! Easy and fantastic!
Author: Crystal Cartier
Recipe type: appetizer, snack
Cuisine: Gluten-Free, Vegetarian, American
Serves: 24 deviled eggs
Ingredients
- 12 hard boiled eggs, peeled
- ½ cup mayonnaise
- 2 Tablespoon seed mustard
- dash hot sauce, Tobasco or Frank's Red Hot
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- paprika, to garnish
- fresh dill, minced for garnish
- 24 sliced bread and butter pickles
Instructions
- Slice eggs in half lengthwise and separate yolks into a medium prep bowl.
- Mash yolks with a fork until smooth.
- Add mayo, mustard, hot sauce, salt, and pepper and mix together until smooth.
- Fill a food storage bag with the mixture, cut the corner off of the bag, and pipe the mixture into the cavity of each egg white.
- Sprinkle the deviled eggs with paprika and fresh dill then top each egg with a slice of bread and butter pickle.
ENJOY!!!
Looks so good. Thank you for this! Definitely making this the next time I head to the grocery store.
Hope you love them as much as we do!??