Dill Pickle Dip Deviled Eggs
If you have an over abundance of dyed eggs left-over from Easter, here is a great recipe to make. Beware dill pickle fans....you'll love this recipe!
Servings 6 servings
Ingredients
- 6 hard-boiled eggs, peeled and cut in half lengthwise
- 1 1/2 cups finely chopped dill pickles, about 8-10 spears
- 3 or 4 ounce package cream cheese, room temperature
- 2 tablespoons minced sweet onion
- 2 tablespoons pickle juice
- 2 tablespoons sour cream
- 2 tablespoons real mayonnaise
- 2 teaspoons minced fresh dill
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 (2.82) ounce package Diplicious Dill Pickle Dip Mix optional
Instructions
- Allow pickles to drain on a triple layer of paper towels for at least 15 minutes. Press on the paper towels to blot out as much excess moisture as possible. Set aside. Meanwhile, remove yolks carefully from egg whites and place yolks in a small bowl. Place egg whites upside down on a triple layer of paper towels to drain. Mash egg yolks with a fork, set aside.
- Using an electric mixer, cream together the cream cheese, onion, pickle juice, sour cream, real mayonnaise, dill, pepper, salt and garlic powder on medium-low speed until thoroughly combined. Add Diplicious Dill Pickle Dip Mix, if using. Using a rubber spatula, stir in the chopped dill pickles and mashed egg yolks.
- Using a small spoon or wide end tip and piping bag, fill egg whites. Refrigerate at least one hour and serve.