Dill Deviled Eggs & Dill Pickle Martini

Serves: Six | Prep: 5 min | Cook: 10 min

Ingredients:

Dill Deviled Eggs:
6 Hard Boiled Eggs
2 Tbsp mayonnaise
1 Tbsp cream cheese, room temperature
1 tsp dijon mustard
1 tsp Dill Pickle juice
1/2 tsp salt
1/4 tsp pepper
2 tsp fresh chives, minced
2 tsp fresh dill, minced

Pickle Juice Martini:
3 oz vodka
1/2 oz dry vermouth
1 oz Dill Pickle juice

Garnish:
Cocktail pickles
Fresh dill sprigs

Directions:

Dill Deviled Eggs:
Place eggs in a large saucepan, large enough that they are not overcrowded. Fill saucepan with cold water, about 1 inch above the eggs. Add 1 Tablespoon vinegar. Bring to a boil over high heat, once boiling turn off heat, cover with a lid. Let sit, 10 minutes. Place eggs into an ice bath and let sit for another 10 minutes. Take out of the ice water, peel and cut in half. Scoop out egg yolks, keeping the whites intact. Add yolks to a bowl and the halved egg whites onto a dish, the cut side facing up.

Along with the egg yolks add mayonnaise, cream cheese. mustard, pickle juice, salt, pepper, chives, and dill. Mash with a fork, until smooth. Place yolk mixture into a piping bag with a round piping tip, pipe into the halved egg whites. Garnish with pickle slices, fresh chives and dill.

Dill Pickle Martini:
To a cocktail shaker filled with ice add vodka, dry vermouth and pickle juice. Shake vigorously, pour into a martini glass and garnish.

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