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?
- 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
- 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.