Prep Time: 20 mins
Cook Time: 15 mins
Makes: 12 halves

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 teaspoon yellow mustard
2 tablespoons pickle juice
1/4 teaspoon garlic powder
1 teaspoon dried dill, plus more for garnish
1/3 cup finely diced dill pickles, plus more for garnish
Salt
Pepper

Instructions

For easy-to-peel eggs, steam the eggs. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one. (The basket is not mandatory.) Over medium-high heat, bring water to a boil. Turn heat off. Carefully add eggs to the basket or to the bottom of the pan. Cover and return to a boil. Steam 12 to 15 minutes. To confirm doneness, you could add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place eggs in an ice bath until they are completely cool. Peel eggs and slice them in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Use a fork to mash up the yolks. Add mayonnaise, mustard, pickle juice, garlic powder and dried dill. Mix until smooth. Add diced pickles and mix well. Add salt and pepper to taste. Spoon mixture equally back into the whites. Garnish with more dried dill and diced pickles, if desired. Refrigerate until serving.