Dill-Pickled Deviled Eggs
YIELD Makes one dozen

Ingredients

6 large eggs

2 tablespoons mayonnaise (see note)

1 tablespoon sour cream (see note)

½ teaspoon dill pickle juice

½ teaspoon yellow mustard

¼ teaspoon sugar

⅛ teaspoon salt

⅛ teaspoon pepper

1 tablespoon finely chopped dill pickles

1 tablespoon finely chopped fresh dill

Instructions

  1. Cook eggs: Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in boiling water for 9 minutes. Remove pan from heat, cover, and let stand 10 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.

  2. Make filling: Peel eggs and halve lengthwise. Transfer yolks to fine-mesh sieve set over medium bowl. Using spatula, press yolks through sieve into bowl. Stir in remaining ingredients until smooth.

  3. Fill: Arrange whites on serving platter. Divide yolk mixture among whites. Serve.(Egg white halves and filling mixture can be refrigerated separately for 2 days. Wrap egg whites in double layer of plastic wrap. Transfer filling mixture to zipper-lock bag, squeeze out air, and seal.)

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