Dill Pickle Spicy Deviled Eggs

Ingredients

• Hard boiled eggs
• Dill Pickle
• Mayonnaise
• Horseradish sauce
• Cayenne Pepper

Paprika

• 6 hard boiled eggs, peeled
• 1 medium spicy dill pickle, minced

¼ cup mayonnaise

• 1 teaspoon yellow mustard
• 1 teaspoon prepared horseradish sauce
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ¼ teaspoon cayenne
• Paprika to sprinkle on top

Directions

1. Slice eggs in half (length-wise) and separate the yolk from the whites.
2. Place whites aside and add yolks to medium-sized glass bowl
3. Add all other ingredients except paprika and egg whites to dish and mix well
4. With either spoon or piping bag, fill egg whites with filling.
5. Sprinkle paprika on top
6. Serve

Notes

Dice the pickles up real fine for the best eggs.

If you use a piping bag to fill the eggs, remember that the pickles might clog your piping bag. Use one that is big enough to let chunks of pickle to pass.

If you want more heat, double the cayenne, or add to your taste.

Add your eggs to hot boiling water, rather than heating from room temperature, to get the most easily peeled eggs.

Eggs that have been in your fridge a while (but still within the expiration date), work best for making easily-peelable eggs.

Ice Shock your eggs when done boiling.

Nutrition

Serving Size: 1 egg Calories: 146 Calories Sugar: 1 g Sodium: 228 mg Fat: 13 g Saturated Fat: 3 g Unsaturated Fat: 10 g Trans Fat: 0 g Carbohydrates: 1 g Fiber: 0 g Protein: 6 g Cholesterol: 216 mg