Receta de huevos rellenos con pepinillo en vinagre

Ingredientes

• 6 eggs
• 1/4 cup mayonnaise
• 1 tablespoon finely minced dill pickle
• 1 teaspoon yellow mustard
• 2 teaspoons pickle juice
• 1 teaspoon fresh dill (minced)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika (garnish)
• Optional garnishes: Additional pickle slices, fresh dill, and paprika.

Preparación

1. 1

   Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.

2. 2

   Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.

3. 3

   Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.

4. 4

   Remove the eggs from the water, test one. Once done to desired consistency, shock the eggs in an ice bath.

5. 5

   Let them cool completely before peeling.

6. 6

   When the eggs are cool, peel them under cool running water.

7. 7

   Slice the eggs in half and remove the yolk from both sizes. Place the yolks in a small bowl and set the egg whites aside.

8. 8

   Add the mayonnaise, minced pickles, mustard, pickle juice, fresh dill, salt and pepper and mix until well combined. You can use a fork, spoon, or electric mixer on low.

9. 9

   Fill each egg white half with the yolk mixture.

10. 10

    Garnish with pickle slices, fresh dill, and paprika.