Tag Archives: Deviled Eggs

The Test Kitchen has already developed a few deviled egg recipes, including pimento cheese deviled eggs and “green devils” with avocado, but in my opinion you can never have enough deviled egg recipes in rotation. And you’ll definitely want to add these tangy, delicious dill pickle deviled eggs to the mix.

While deviled eggs are an especially festive addition to any Easter table, they are a delicious, handheld appetizer you can serve anytime of year – at summer cookouts or even holiday parties.  And the best part? They’re super easy to make, especially if your kitchen is equipped with a few handy Hamilton Beach® appliances.

Since the recipe calls for a dozen hard-boiled eggs, I plugged in my Hamilton Beach® Egg Cooker. It perfectly hard-boiled eggs each and every time. And the Egg Cooker allows me to keep the stove off – which is especially appreciated this time of the year when the AC is working overtime.

Once the eggs are cooked, peel them and cut them lengthwise. Then remove the egg yolks, leaving the whites for filling.

Use your Hamilton Beach® food processor (another appliance that’s especially helpful when making deviled eggs) fitted with the chopping/mixing blade, process the egg yolks, mayo, pickles, mustard, salt and pepper until smooth.

Pipe the yolk mixture into each egg white half. You can use a piping bag, or my personal DIY favorite – a plastic bag with one of the corner edges cut off.

 

Garnish these dill pickle deviled eggs with even more pickles (we found that slicing baby dills will give you the perfect size for a garnish), fresh dill, and a sprinkle of paprika.

Whether your neighbours are piling them on their Labor Day cookout plates or your gameday houseguests are enjoying them alongside buffalo chicken dip and wings, these dill pickle deviled eggs make an egg-cellent appetizer recipe year round.

 

Dill Pickle Deviled Eggs
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Servings
24
Dill Pickle Deviled Eggs
Votes: 0
Rating: 0
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Servings
24
Servings
24
Instructions
  1. Using food processor with chopping/mixing blade, process egg yolks, mayonnaise, pickles, mustard, salt and pepper until smooth.
  2. Pipe yolk mixture into each egg white half. Garnish with dill pickle slices, fresh dill and paprika.
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Classic deviled eggs are great, but how about adding avocado for a twist on a classic?

Avocado Deviled Eggs

We used the Egg Cooker to cook our eggs, but you could certainly hard boil them in a pot on the stove. Once the eggs are cooked, peel them, cut them in half and remove the yolks.

Avocado Deviled Eggs

Using the food processor chopping/mixing blade, process eggs yolks, avocados, cilantro, mayonnaise, pepper and cumin until the mixture is smooth. Pipe or spoon the mixture into each egg white half.

Avocado Deviled Eggs

Top each Avocado Deviled Egg -or Green Devil as they are sometimes called- with salsa and a sprig of cilantro. The salsa complements the avocado in the eggs, and adds a burst of red to this already colourful dish. Put these on the table for brunch or as an appetizer and wow your guests with a creamy, flavourful take on deviled eggs.

 

Avocado Deviled Eggs
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
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Servings
24
Avocado Deviled Eggs
Votes: 0
Rating: 0
You:
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Print Recipe
Servings
24
Servings
24
Ingredients
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Instructions
  1. Using food processor chopping/mixing blade, process egg yolks, avocado, cilantro, mayonnaise, pepper and cumin until smooth.
  2. Pipe yolk mixture into each egg white half.
  3. Top each half with salsa and cilantro.
Recipe Notes

TEST KITCHEN TIP:  To pipe yolk mixture, place mixture in resealable zipper bag. Close bag. With scissors, cut one tip off the bag.  Squeeze bag to pipe onto each egg half.

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