Ingredients
6
6 servings
- •6 eggs
- •¼ cup mayonnaise
- •½ small red onion, chopped
- •2 tablespoons dill pickle juice
- •2 teaspoons dill pickle relish
- •1 teaspoon chopped fresh dill
- •1 teaspoon prepared yellow mustard
- •1 teaspoon paprika
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
- Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.
Nutritional Facts
Per 6 servings
- Calories: 142
- Carbohydrate: 2g
- Fat: 12g
- Fiber: 0g
- Protein: 7g
- Sugar: 1g
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