- Appetizer
- Eggs
- American
- Make-ahead
- Stovetop
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 6
large eggs
- 1/4 cup
mayonnaise
- 1 tsp
Dijon mustard
- 2 tsp
dill pickle brine
- 2 tbsp
fresh dill, finely chopped, plus a few small sprigs for garnish
2 tbsp in step 5
- 1/4 tsp
salt
freshly ground black pepper, to taste
- 1/2 tsp
sweet Hungarian paprika, for dusting
- Dairy-free
- Gluten-free
- Vegetarian
Contains eggs (large eggs, mayonnaise).
Not checked: dill pickle brine.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the eggs in a saucepan in a single layer and cover with cold water by about 1 inch. Bring to a full boil over high heat.
8 min
- 6 large eggs
- Step 2
As soon as the water boils, cover the pan, turn off the heat, and let the eggs sit for 12 minutes. Meanwhile, fill a bowl with cold water and ice.
12 min, hands-off
- Step 3
Move the eggs to the ice water with a slotted spoon and let them chill for 5 minutes, then peel them under a thin stream of cool running water.
5 min
- Step 4
Slice each egg in half lengthwise. Pop the yolks into a medium bowl and set the whites, cut side up, on a serving plate.
- Step 5
Mash the yolks with a fork until they are fine and crumbly with no lumps. Add the mayonnaise, Dijon, pickle brine, salt and a few grinds of pepper and stir until completely smooth and creamy, then stir in the chopped dill.
5 min
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tsp dill pickle brine
- 2 tbsp fresh dill
- 1/4 tsp salt
- freshly ground black pepper
- Step 6
Scrape the filling into a quart zip-top bag, press it into one corner and snip off about 1/2 inch of that corner. Pipe the filling into the egg white halves, mounding it slightly above the rim.
- Step 7
Dust the tops with sweet paprika and top each with a small sprig of the reserved dill. Serve cold, or chill up to 24 hours before serving.
- 1/2 tsp sweet Hungarian paprika
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026