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Dill Pickle Deviled Eggs
Yes, I'm fully on board with the current pickle flavor craze
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
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Recipe I’m Loving: I made these Honey Garlic Pork Meatballs the other night, and I couldn’t believe how little time they took! I had purchased some pork from Apricot Lane Farms when I went to their farmer’s market a couple of months ago, and since I’m not a huge meat eater, they sat for a while in my freezer until I found this recipe.
Life updates: Even though I’ve been way busier than usual with everything opening back, I’ve been feeling so very happy! I feel much more energized filling my life up with family time, friend time, and lots of joyous activities and celebrations! By the time you’re reading this, I’ll probably be camping in Yosemite with some friends. I love summer so much! It always leaves me feeling invigorated. All this to say, it feels so nice to have a proper work-life balance again.
It has been years since I’ve made deviled eggs, but when I picked up some Dill Pickle Mustard from Trader Joe’s, it was the first recipe to come to mind. Pickles are having a moment — I’ve been buying up pickle-flavored chips and pickle popcorn, so I figured why stop at Dill Pickle Mustard? It didn’t disappoint. It’s wild to think that when I was younger, I didn’t even like pickles!! What was wrong with me?
If you don’t have a Trader Joe’s near you, you can just use regular yellow mustard for this recipe, and then add a splash of pickle brine from your jar to give your deviled eggs that classic, tangy pickle flavor!
As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!
Dill Pickle Deviled Eggs
Ingredients (serves 4)
3 tsp Dill Pickle Mustard*
1 1/2 tbsp mayo (I like avocado oil mayo)
1 tbsp fresh dill
1/2 pickle spear, diced
*I used the Pickle Mustard from Trader Joe’s. If you don’t have this, add a little splash of the pickle brine!
1. Bring a large pot of water to a boil. Reduce the heat to low, and gently lower the eggs into the pot. Bring the water back to a boil, and cook eggs for 14 minutes.
2. While eggs are boiling, prepare an ice bath by filling up a large bowl with ice and water. When eggs are ready, remove them from the pot and add them to the ice bath. Let eggs cool completely, and then peel.
3. Scoop out yolks with a spoon, and add them to a medium bowl. Set the egg whites aside on a separate plate. Mix together the egg yolks, mustard, mayo, and dill until smooth.
4. Add a portion of the yolk mixture back into the egg whites, and top with a couple pieces of pickle (and some more fresh dill, if you desire).
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