Categories: Appetizers

Ingredients

• 12 large eggs
• 1/4 cup mayo
• 2 tsp chopped dill pickles, plus 1 tsp pickle juice
• 1 tbsp. chopped fresh chives
• 1 tbsp. chopped fresh dill
• 1 tsp yellow mustard
• 1 tsp distilled white vinegar
• 3 dashes hot sauce
• 1/4 tsp kosher salt
• Black pepper, to taste

Directions

1. Bring a large pot of water to a boil over medium-high heat. Gently lower the eggs into the boiling water using a slotted spoon. Cover, then reduce the heat to a simmer and cook for 10 minutes. Drain the eggs and run under cold water until completely cooled.

2. Peel the eggs and cut them in half lengthwise. Scoop out the yolks into a medium bowl.

3. Add the mayo, pickles, pickle juice, chives, dill, mustard, vinegar, and hot sauce to the yolks. Season with the salt and black pepper and mash with a fork until well combined.

4. Place the egg white halves on a serving board or platter. Using a small spoon or a pastry bag, fill each half with a generous tsp of filling.

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