Dill Pickle Devilled Eggs
Dill Pickle Devilled Eggs, with measured ingredients and a clear cooking method. Serve with Pilsner for a relaxed ProjectBeer table.
snack · Serves 6
Dill Pickle Devilled Eggs
Bring dill pickle devilled eggs to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.
Ingredients
Serves 6
6 eggs
3 tbsp mayonnaise
40 g finely chopped dill pickles
1 tsp Dijon mustard
1 tbsp chopped dill
1/4 tsp smoked paprika
Instructions
Lower eggs into simmering water and cook for 10 minutes. Cool quickly in cold water, peel and halve lengthways.
Scoop yolks into a bowl and mash with mayonnaise and mustard until smooth.
Fold in pickles and dill and spoon or pipe filling back into whites.
Sprinkle with paprika and refrigerate until serving. Keep chilled and use within 24 hours.
Serving Suggestions
Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.
Pairing Tips
Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.