Dill Pickle Deviled Eggs

    makes 12 deviled eggs (2 per serving) prep time: 10 minutes (not including time to boil eggs)

    I am a huge fan of just about anything dill flavored. If you frequent my website or own any of my other books, then this will come as no surprise. Having hard-boiled eggs on hand at all times is one of my favorite ways to cut down on time spent in the kitchen. Hard-boiled eggs are also great for having something quick, easy, and healthy to grab when hunger hits.


    • 6 hard-boiled eggs (see tips), peeled
    • 1/3 cup mayonnaise
    • 3 tablespoons finely chopped dill pickles, plus extra for garnish
    • 2 teaspoons chopped fresh dill weed, plus extra for garnish
    • 1 teaspoon Dijon mustard
    • 1 teaspoon dried minced onions


    1.Slice the eggs in half lengthwise and scoop the yolks into a medium mixing bowl. Mash the yolks with a fork. Set aside the whites.

    2.Add the mayonnaise, pickles, dill, Dijon mustard, and dried onions to the bowl with the egg yolks. Mix until the ingredients are well combined.

    3.Transfer the yolk mixture to a pastry bag or resealable plastic bag. If using a plastic bag, snip off one corner of the bag. Pipe the mixture into the egg whites.

    4.Garnish each deviled egg with extra pickles and dill. Store leftovers in the refrigerator for up to 3 days.

    tips: This is how I make perfect hard-boiled eggs: Place the eggs in a large saucepan with cold water. Add enough water so that the eggs are fully submerged. Over high heat, bring the water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover, and let sit for 12 minutes. Submerge the eggs in a cold-water bath before peeling.

    Making your own mayonnaise will not only save you money, but it is a lot healthier for you, too. Check out my 2-Minute Mayo recipe on peaceloveandlowcarb.com.

    CALORIES: 147 | FAT: 13 g | PROTEIN: 6 g | TOTAL CARBS: 0.7 g | DIETARY FIBER: 0 g | NET CARBS: 0.7 g