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Associa Family Cookbook Volume III
H M I , A N A S S O C I A
®
C O M P A N Y
1. Place eggs in a medium pot and cover with cold water. Bring to a boil, cover, and remove from heat. Let
eggs sit in the covered water for 9-12 minutes.
2. Drain water and immediately run cold water over eggs until cooled. Remove the outer egg shells, then
cut the eggs in half lengthwise.
3. Remove the yolks with a spoon and transfer to a mixing bowl. Arrange the egg-white halves on a
serving platter and set aside.
4. Using a fork, mash the yolks to a fine crumb. Add yellow mustard, mayonnaise, pickle juice, salt, pepper,
and garlic powder and mash together until creamy.
5. Mix in dill pickles and adjust seasonings to taste.
6. Spoon a generous teaspoon of the egg mixture into each egg-white half. Sprinkle
each with a light dusting of paprika and top with cooked bacon bits.
ingredients
directions
8 eggs
½ tsp yellow mustard
¼ cup mayonnaise
2 tsp dill pickle juice
¼ tsp salt
⅛ tsp black pepper
⅛ tsp garlic powder
2 baby dill pickles, finely diced
paprika (to taste)
4 slices bacon, cooked & crumbled
Dill Pickle Deviled Eggs
S E R V E S 8
APPETIZERS
