The perfect hors d’oeuvre for any BBQ, picnic, or holiday gathering. These deviled eggs are guaranteed disappear quickly and leave you wanting more!
Holiday Gatherings, BBQs, Snacks
- 12 White Eggs
- 120 ml Mayonnaise (About 1/2 Cup)
- 10 ml White Vinegar (About 2 Teaspoons)
- 10 ml Yellow Mustard (About 2 Teaspoons)
- 4 g Cody’s Specialty Seasoning (About 3/4 Teaspoon)
- 2 g Dill, Finely Chopped (About 1 Tablespoon)
- 30 g Dill Pickle, Diced
- 1 g Paprika for Garnish (About 1/4 Teaspoon)
Step by Step Instructions
Bring a pot of water to a boil, gently submerge refrigerated eggs. Boil for 9 minutes.
Drain eggs and submerge in ice water. Once they are cooled, move them to the refrigerator.
Measure wet and dry ingredients. Dice dill pickles and chop dill.
Shell and halve the eggs, removing the yolk into a bowl. Add mayonnaise, vinegar, mustard, Cody’s Specialty Seasoning, diced dill pickle, and about 2/3 of the chopped dill.
Mix together and spoon into empty egg halves.
Sprinkle paprika, remaining dill, and bacon (optional) on top of deviled eggs. Enjoy!
People Who’ve Made This
“This recipe says 6 servings, but they were so good me and my boyfriend finished them that night!”
“Your family will never stop asking you to bring these deviled eggs to the holidays. Be sure to make a hidden stash for yourself!”