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Dill-Pickled Deviled Eggs

From

April​/May 2009

After countless tests, we found the best way to cook our Dill-Pickled Deviled Eggs was to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat to avoid overcooking. After a few minutes, we drained the eggs and cooled them in ice water. The gentle heat perfectly cooked the eggs—not a chance of a green tinge or unpleasant smell. For the creamiest texture, we forced the yolks through a fine-mesh sieve before mixing them with the filling ingredients, in this case mayonnaise augmented by a little sour cream for flavor and silkiness. Dijon mustard provided spice, while dill-pickle juice gave our Dill-Pickled Deviled Eggs a bit of tang. We also stirred in chopped dill pickles and some finely chopped fresh dill.

Makes 1 dozen

You can use reduced-fat mayonnaise and sour cream in this recipe. To fill the eggs, a spoon works just fine, but for eggs that look their Sunday best, use a pastry bag fitted with a fluted (star) tip or make your own pastry bag (see related Step-By-Step). Avoid dried dill here. Used in this quantity, it will taste dusty and stale.

Ingredients

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