Deviled Eggs with a Dill Twist

Make these dill deviled eggs as usual, but instead of adding mayo add a little bit of dill pickle juice, red onions, fresh dill, then your mayonnaise, using about 1/2 of what you normally would. Finish it off with a teaspoon of mustard and a dash of paprika. Just a nice mix to the classic.

Step: 1

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.

Step: 2

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.

Per Serving: 142 calories; protein 6.5g; carbohydrates 1.6g; fat 12.3g; cholesterol 189.5mg; sodium 239.5mg.

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For your great party, be sure to try the Cranberry roll of balls . If you’re crunched for time, the Instant Classic Cheese Tray is your easy to do .