Dill Deviled Eggs
One more using The Dill Ranch Seasoning because it's just so dang good.
Every week here on this newsletter I keep meaning to get organized and make an index post. I have now published so many yummy recipes over the past almost two years, that I think that some gems are getting lost in the passage of time.
So obviously, this isn’t the organization/index post that I intended it to be.
Instead, I thought it would be fun to make and eat some deviled eggs using The Dill Seasoning from Eat Happy Kitchen.
What can I say, I’m obsessed with this spice mix, and I’m obsessed with deviled eggs. Combine the two, and I think you’re really gonna love the end result.
On with the goodness…summer ain’t gonna last forever, so let’s enjoy the taste of summer while we can!
Recipe notes:
Gerkins and cornichons are mini pickles that you can find in the pickle section of the grocery store. Look at the label to make sure there are no added sugars in the ingredients. You can use The Dill Ranch Seasoning from Eat Happy Kitchen, or any ranch seasoning of your choice, but as always, check the label for no sugar added, no chemicals, fillers, starches, etc.
DILL DEVILED EGGS
(Yields 16-24 deviled egg halves)
Gerkins and cornichons are mini pickles that you can find in the pickle section of the grocery store. Look at the label to make sure there are no added sugars in the ingredients. You can use The Dill Ranch Seasoning from Eat Happy Kitchen, or any ranch seasoning of your choice, but as always, check the label for no sugar added, no chemicals, fillers, starches, etc.
8-12 eggs, hard boiled, cooled, and peeled
1 tablespoon Dijon mustard
1/4 cup full fat sour cream (or you can use full fat Greek yogurt, crème fraîche, or a dairy free yogurt)
1 tablespoon heavy cream (or use coconut cream for dairy free)
1 teaspoon The Dill Ranch Seasoning, plus more for garnish
2-3 mini gherkins or cornichons, minced (or use relish with no added sugar or chemicals)
Carefully cut the hard boiled eggs in half, then pop out the egg yolks into a large mixing bowl, setting egg whites on a serving platter.
Add the Dijon mustard and sour cream into the egg yolks. Blend until smooth using a hand mixer set to the medium setting, about 1-2 minutes, until light and fluffy. Add The Dill Ranch seasoning, whip for a few seconds until mixed. Then fold in minced mini gherkins.
Scrape the egg yolk mixture into a plastic baggie. Cut the edge of the plastic bag and pipe the egg yolk mixture back into the egg whites on the serving platter. Serve immediately, garnished with an additional sprinkle of The Dill seasoning.
This is so yummy