Dill Deviled Eggs

Recipe from Cristen Clark, Food & Swine

Ingredients

• 12 eggs, hard-boiled and peeled
• 3 tablespoons finely chopped dill pickles (or sweet pickles for a different flavor)
• 3 tablespoons finely chopped celery
• 3 tablespoons mayonnaise
• 3 tablespoons AE Dairy Chive Sour Cream Dip
• 2 teaspoons pickle juice
• 2 tablespoons finely chopped fresh dill
• Garnishes: fresh dill, paprika or dill pickles

Cut cooked eggs in half, lengthwise. Remove yolks into separate bowl and add remaining ingredients. Chill.

Scoop chilled mixture into egg white halves. Serve garnished with additional chopped dill, sprinkle of paprika or a slice of dill pickle, if desired.

Makes 24 deviled eggs.