Ready for Easter?
Make these Deviled Eggs for the holiday. They are quick and easy to put together with just a few ingredients.
10 minute eggs were used for this recipe. I brought a small pot of water to a rapid boil and placed the eggs in the boiling water. I set the timer for 10 minutes. When done, I rinsed the eggs under cold water and allowed them to cool off on the counter.
I love the salty pickle juice in this Deviled Eggs recipe. I ended up using the juice from spicy pickles. Such a good combination! Because the pickle juice is salty, go easy with the salt. Add a small pinch to start.
This was a little extra work but, I used my Pampered Chef Easy Accent Decorator to pipe the mixture into the egg white halves. Alternatively, you could use a teaspoon or make your own piping bag using a Ziploc bag.
Finally, I garnished the tops of the Deviled Eggs with freshly chopped parsley.
This is a great side dish or appetizer for any occasion. Make it! It’s simple and delicious!
Here’s the recipe:
Serves 6
A classic side dish for any holiday or gathering. Pickle juice and bacon make these Deviled Eggs amazing.
5 minPrep Time
10 minCook Time
15 minTotal Time
12 halves
Save RecipeIngredients
- 6 Boiled Eggs
- 1 1/2 Tbsp Mayonnaise
- 1 1/2 Tbsp Pickle Juice
- 1/8 Tsp Pepper
- Salt to Taste
- Bacon Bits
- Parsley
Instructions
- Boil the eggs, allow to cool, then peel and cut them in half.
- Separate the yolk from the egg white into a small bowl.
- To the same bowl, add mayo, pickle juice, salt and pepper. Mix well.
- Spoon the mixture into the egg white halves.
- Garnish with bacon and fresh chopped parsley.
- Calories 101
- Total Fat: 8 g 12.31%
- Saturated Fat: 2 g 10%
- Cholesterol: 188 mg 62.67%
- Sodium: 113 mg 4.71%
- Potassium: 65 mg 1.86%
- Total Carbohydrate: 1 g %
- Sugar: 1 g
- Protein: 6 g
- Vitamin A: 5.34%
- Calcium: 25 mg 2.5%
- Iron: 1 mg 5.56%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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