Deviled Eggs With Pickles
The Best Deviled Eggs Recipe With Pickles - quick and easy way to make classic deviled eggs and add some extra crunch with diced pickles. The perfect low-carb, Keto snack or an appetizer, that you can make in under 30 minutes.
Servings: 12
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/8 tsp salt
- pinch of black pepper
- 1 tsp apple cider vinegar omit if adding pickles
- 2 tbsp finely diced dill pickles optional, but they add crunch and texture
- chives optional
- paprika optional
Instructions
- Place eggs in a saucepan, leaving enough space between them. Add enough cold water to cover the eggs.
- Add 1/4 tsp salt (optional).
- Bring to a boil. Turn the heat off, cover with lid and remove from heat.
- Leave the lid on for 14 minutes.
- Transfer eggs to a bowl of cold water or rinse under cold water for 1 minute.
- Peel eggs, cut in half lengthwise, then take out the egg yolks.
- Place egg yolks in a small bowl. Mash egg yolks with a fork.
- Add the mayo, mustard, salt, pepper and vinegar. Optional- add pickles, but omit the vinegar if you add them. Stir to combine. Fill a piping bad with the mixture.
- Fill egg white shells with the mixture. Top with paprika and chives (optional).
- Store in the fridge for up to 3 days.
Video
Nutrition
Calories: 63kcal | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 111mg | Potassium: 30mg | Vitamin A: 125IU | Calcium: 13mg | Iron: 0.4mg