Bread And Butter Pickle Deviled Eggs Food

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BREAD AND BUTTER PICKLE DEVILED EGGS



Bread and Butter Pickle Deviled Eggs image

This is a deviled egg recipe that uses bread and butter pickles and honey mustard.

Provided by Kimberly

Categories     Appetizers and Snacks     Deviled Eggs

Time 15m

Yield 12

Number Of Ingredients 6

6 hard-boiled eggs
¼ cup mayonnaise
2 tablespoons sliced bread-and-butter pickles
1 tablespoon honey mustard, or more to taste
¼ teaspoon ground black pepper
1 pinch paprika, or as needed

Steps:

  • Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
  • Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 78.1 mg, Sugar 1.2 g

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

This was my husband's grandmother's recipe. It is so good. Store-bought pickles don't even come close. This is a good recipe for anyone who would like to try pickling, but hasn't done it before. It's quite straight forward, not a lot of ingredients.

Provided by cuisinebymae

Categories     Vegetable

Time 50m

Yield 3 quarts

Number Of Ingredients 9

15 cups sliced pickling cucumbers
3 onions, thinly sliced
1/4 cup coarse salt
4 cups cracked ice
2 1/2 cups cider vinegar
2 1/2 cups sugar
3/4 teaspoon turmeric
1/2 teaspoon celery seed
1 tablespoon mustard seeds

Steps:

  • Combine cucumbers, onions, salt and ice in a large bowl.
  • Mix well.
  • Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
  • Rinse and drain thoroughly.
  • Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
  • Add drained cucumbers.
  • Place pot on medium low heat.
  • Bring almost to a boil, but DO NOT ALLOW TO BOIL.
  • Remove from heat.
  • Seal in sterilized jars, 10 minutes in a hot water bath.
  • Easy way to sterilize jars: Wash them well in hot soapy water.
  • Dry them off.
  • Put on a cookie sheet, right side up, at 225°F for 15 minutes.
  • Turn off oven and leave them in there until you need them.

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They're pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! -Karen Owen, Rising Sun, Indiana

Provided by Taste of Home

Time 45m

Yield 7 pints.

Number Of Ingredients 9

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Steps:

  • In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

BREAD & BUTTER PICKLE DEVILED EGGS



Bread & Butter Pickle Deviled Eggs image

This is a deviled egg recipe that I came up with and decided to try. It uses bread and butter pickles and honey mustard.

Provided by KimberlyV65

Categories     Lunch/Snacks

Time 1h

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 6

6 hard-boiled eggs
1/4 cup mayonnaise
1 -2 tablespoon honey mustard
2 tablespoons sliced bread and butter pickles
1/4 teaspoon pepper
paprika

Steps:

  • Hard-boil, cool and peel eggs.
  • Cut in half lengthwise; remove yolks to small separate bowl. Mash with fork.
  • Add mayonnaise, honey mustard, pickles and pepper. Blend well until smooth.
  • Scoop yolk mixture into egg halves; garnish with paprika, if desired.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 62, Fat 4.4, SaturatedFat 1.1, Cholesterol 94.5, Sodium 84.3, Carbohydrate 2.2, Sugar 1.1, Protein 3.2

THE BEST DEVILED EGGS



The BEST Deviled Eggs image

Learn how to make deviled eggs with this classic deviled egg recipe that is always a crowd fave. See notes above for optional add-ins!

Provided by Ali

Time 30m

Number Of Ingredients 7

12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
1/3 cup mayo (or plain Greek yogurt)
1 tablespoon freshly-squeezed lemon juice (or vinegar)
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
sea salt and freshly-cracked black pepper
toppings: smoked paprika and chopped fresh chives

Steps:

  • Slice the hard-boiled eggs in half lengthwise.
  • Scoop out the egg yolks and transfer them to a small mixing bowl. Using a fork, mash the egg yolks completely until they form a fine powder. Add in the mayo (or Greek yogurt), lemon juice, Dijon, garlic powder, a generous pinch of salt and pepper, and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, add in some more mayo or a tiny splash of water.
  • Using either a spoon or a small cookie scoop or a piping bag, fill the inside cavities of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives.
  • Serve immediately and enjoy!

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