Now that you’ve found all the eggs the bunny hid (hopefully, at least – one year we didn’t find the last egg until late July, and it was 🤢)
I have the perfect recipe to use them up: Dill Pickle Deviled Eggs! I teamed up again with Duke’s for this delicious app.
Nothing’s worse than boiling your eggs only to have craters taken out while peeling – the trick: adding the eggs to boiling water, simmering for 13 minutes followed by an ice bath. It’s practically foolproof!
Once peeled and sliced in half, you fill the whites with the creamy yolk mixture with Duke’s mayonnaise and stone-ground mustard, lemon juice, minced dill pickles, dill, garlic and cayenne.
The pickles provide a nice crunch, the lemon juice helps cut through the fat, and the cayenne give you a subtle heat.
I may have eaten the whole plate by myself.
Recipe on Dukesmayo.com
