Description

ATK Recipe

Ingredients

6 large eggs
2 Tbs Mayonnaise
1 Tbs Sour Cream
1/2 teaspoon Dill pickle juice
1/2 tsp yellow mustard
1/4 tsp sugar
1/8 tsp salt
1/8 tsp pepper
1 Tbs finely chopped dill pickles
1 Tbs Chopped fresh dill

Directions

Cook Eggs: combine 4 cups water and 4 cups ice cubes in large bowl, set aside. Place eggs in saucepan, cover with 1 inch water and bring to boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 min.

Make Filling: Peel eggs and halve lengthwise. transfer yolks to fine-mesh sieve set over medium bowl. Using spatula, press yolks through sieve into bowl. Stir in remaining ingredients until smooth.

Fill: Arrange whites on serving platter. Divide yolk mixture among whites. Serve. Egg white halves and filling mixture can be refrigerated separately for 2 days. wrap egg whites in double layer of plastic wrap. transfer filling mixture to zipper-lock bag, squeeze out air, and seal.