Dill-Pickled Deviled Eggs
Simmer down! Gentle treatment guarantees tender deviled eggs.
Why This Recipe Works
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.
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