Ingredients and Weight:
- 8 large eggs
- 1 cup of bread and butter pickles, diced
- 1/2 cup of mayonnaise
- 1 tbsp of Dijon mustard
- 1 tsp of garlic powder
- 1/2 tsp of onion powder
- Salt and pepper to taste
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes (includes boiling eggs and cooling time)
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Hard boil the eggs and let them cool. Peel the eggs and cut them in half lengthwise.
- In a bowl, combine the diced pickles, mayonnaise, mustard, garlic powder, and onion powder. Mix well.
- Season with salt and pepper according to taste.
- Spoon the pickle mixture into the egg halves, ensuring that each half is filled evenly.
- Garnish with a sprinkle of additional bread and butter pickles on top, if desired.
- Serve chilled or at room temperature.
Nutritional Information:
(Please note that the nutritional information provided is an estimate and may vary based on specific ingredients used.)
- Per serving (1 egg half): Calories: 120, Fat: 8g, Carbohydrates: 6g, Protein: 7g
Dish Characteristics:
- Unique flavor combination of sweet and sour pickles with creamy mayonnaise.
- Great as a party snack or appetizer.
- Easy to customize with different types of pickles or seasonings.
User Comments:
- "These deviled eggs were a hit at my party! The bread and butter pickles gave them a unique flavor that everyone loved." - John Smith
- "A wonderful combination of flavors. The pickles added a nice tanginess to the creamy filling." - Jane Doe
- "These were a great appetizer for a summer barbecue. The dish was easy to make and was a big hit with my guests." - Michael Johnson
Special Precautions and Tips:
- Be careful not to over boil the eggs, as this can cause them to crack or explode.
- Adjust the seasoning according to your preference.
- If you can't find bread and butter pickles, you can substitute with any other type of pickle, but the flavor may vary.
- Store the deviled eggs in the refrigerator until ready to serve.
