Alis Dill Pickle Deviled Eggs Food

DILL PICKLED EGGS

Steps:

• Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
• Brine: Bring vinegar, water and salt to a boil, remove from heat.
• Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
• Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
• Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
• Enjoy!

ALI'S DILL PICKLE DEVILED EGGS

Steps:

• Boil eggs for approximately 20 minutes
• Once eggs are hard, drain water and allow eggs to cool.
• You may also let them sit in cold water for 15 minutes.
• Peel eggs then cut them long wise.
• Set hardened egg whites to the side.
• Put egg yolks in a small to medium size mixing bowl.
• Mash yolks with a fork.
• Add mayonnaise, mustard, relish, and salt.
• Stir until all ingredients are blended and a thick, creamy texture is achieved.
• Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
• Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
• There you have it! Dill Pickled Deviled Eggs!

DILL DEVILED EGGS

Steps:

• Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
• Put into egg whites.
• Enjoy!