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Dilly Deviled Eggs

Ingredients
  • 6 eggs
  • Fresh dill
  • 2 tbsp mayonnaise
  • 2 tbsp Grillo’s classic dill pickle brine
  • 1 tsp dijon mustard
  • ⅛ tsp Kosher salt, or to taste
  • Smoked paprika, for garnish
  • 1 tbsp fresh dill, chopped
  • 6 Grillo’s Classic Dill Pickle Chips, sliced in half
  • 1 gallon zip top bag (or a pastry bag)
Instructions
  1. Place 6 eggs in a pot, cover with 1 inch of water and bring to a boil. Once at a rapid boil, turn off the heat, place a lid on the pot and set a timer for 12 minutes. After 12 minutes remove the eggs from the hot water and place in a large bowl of ice water, changing water if needed, until completely cooled, about 15 minutes.
  2. Once cooled, peel the eggs and rinse quickly under cool water to remove any small pieces of shell, then pat dry. With a sharp knife, split the eggs in half lengthwise. Gently scoop the yolks into a medium sized bowl with a spoon, being careful not to break the egg whites, and set the whites on a plate until ready to fill. Using the back of a spoon, scrape the yolks against the bowl to break them up. Add the mayonnaise, brine and Dijon mustard to the yolks and mix until very smooth. Taste and add a pinch of kosher salt as needed, no more than ⅛ teaspoon should be required. Slice dill pickle chips in half lengthwise and set aside.
  3. To get a spiralized yolk pattern, cut just a small tip from one corner of your zip top bag and place a decorative pastry tip inside and through the hole (this is optional).
  4. Place egg white halves on a serving plate, flat side up, and prepare to fill. Slowly pipe the yolk mixture into the bowl of the egg white halves in a circular motion until all eggs are filled.
  5. Add a dill pickle half to each egg, dust with the chopped dill and smoked paprika and chill for at least 15 minutes before serving.

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