Ingredients (7)
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hard boiled eggs, peeled and halved 6
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Dijon mustard 1 tablespoon
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dill pickle juice, plus more to taste 1 tablespoon
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fresh minced dill, plus more for garnish 2 teaspoons
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minced dill pickle, plus more for garnish 3 tablespoons
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kosher salt and ground black pepper, to taste
Steps (3)
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1
Remove yolks from the eggs and place in a mixing bowl. Add the pickle ranch dressing, mayonnaise, mustard and pickle juice and stir until very smooth.
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2
Fold in fresh dill and chopped pickles. Season to taste with salt and pepper.
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3
Place filling in a piping bag or a large Glad zipper bag with the corner snipped, and pipe the filling into the egg white halves. Garnish with a sprig of dill or a piece of chopped pickle. Refrigerate until ready to serve.
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