Dill Pickle Deviled Egg Dip
Ingredients
- 8 hard-boiled eggs peeled
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 3/4 cup dill pickles finely chopped and patted dry
- 2 tablespoons pickle juice
- 1/4 teaspoon smoked paprika plus more for garnish
- salt and pepper to taste
Instructions
- Mash the hard-boiled eggs in a bowl with a fork until crumbly, with no large chunks remaining.
- Stir in the mayonnaise and mustard until the mixture turns pale yellow and creamy.
- Fold in the chopped pickles, pickle juice, smoked paprika, salt and pepper.
- Cover and chill 30 minutes, long enough for the paprika and mustard to settle into the eggs.
- Spoon into a shallow bowl, smooth the top, and dust with extra paprika.
- Serve cold with saltine crackers, potato chips or celery sticks for scooping.
Good to Know
Boil the eggs a day ahead and keep them peeled and chilled; the dip itself takes ten minutes from there.