BEST DILL PICKLE RECIPE RECIPES

Name: Dill Pickle Deviled Eggs
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen
Ingredients: 6 large eggs; 1/4 c. mayonnaise; 1 tsp. pickle juice; 1 tsp. grainy Dijon mustard; 2 tbsp. minced dill pickles; 1 tbsp. freshly chopped dill, plus more for garnish; kosher salt; Freshly ground black pepper; Old Bay seasoning, for garnish; Sliced cornichons, for garnish

BEST DILL PICKLE DEVILED EGG RECIPE - HOW TO MAKE DILL ...

Best Dill Pickle Deviled Egg Recipe - How to Make Dill ... image

You've never had deviled eggs like these from Delish.com before.

Provided by Lauren Miyashiro

Categories appetizers

Total Time 30 minutes

Prep Time 0S

Cook Time 15 minutes

Yield 1 dozen

Number Of Ingredients 10

Ingredients

6 large eggs
1/4 c. mayonnaise
1 tsp. pickle juice
1 tsp. grainy Dijon mustard
2 tbsp. minced dill pickles
1 tbsp. freshly chopped dill, plus more for garnish
kosher salt
Freshly ground black pepper
Old Bay seasoning, for garnish
Sliced cornichons, for garnish

Steps:

Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 12 minutes. Drain, rinse eggs under cold water, and peel. Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, pickle juice, and mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced pickles and chopped dill then season with salt and pepper. Using a small cookie or ice cream scoop, scoop mixture into each egg. Garnish with more dill, Old Bay, and sliced cornichons.

DILL PICKLE SOUP RECIPE - FOOD NETWORK

Dill Pickle Soup Recipe - Food Network image

Provided by Food Network

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

5 tablespoons butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
1 cup flour
1 cup sour cream
Salt
Pickle juice

Steps:

Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

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