Dilly Deviled Eggs


  • 12 extra large eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup dill relish
  • 2 teaspoons bread & butter pickle juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • paprika for garnish


  1. Boil eggs and place in an ice bath to cool (also stops the cooking process).
  2. Peel and rinse eggs to get all the shell bits off.
  3. Slice eggs in half lengthwise, placing the yolks in a medium-sized bowl.
  4. Mash the yolks with a fork.
  5. Stir in the mayo, mustard, relish, pickle juice, salt and pepper.
  6. Scoop the filling in a piping bag (or plastic sandwich bag with corner cut off).
  7. Pipe the filling into the egg whites.
  8. Chill eggs for at least an hour.
  9. Sprinkle eggs with paprika and serve.

The original inspiration for this recipe can be found here.

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