Prep Time

Prep Time: 15 Minutes
Cook Time: 1 Minutes
Serves: 12
Serving Size: 1


  • 12.00 large (50.000g)    hard-boiled egg(s)
  • 0.50 tsp (2.000g)    celery seed
  • 0.50 tsp (2.400g)    onion powder
  • 8.00 Tbsp (15.000g)    reduced fat mayo w/ olive oil
  • 1.00 dash (0.400g)    salt
  • 1.00 dash (0.100g)    ground black pepper
  • 0.50 tsp (3.100g)    garlic powder
  • 0.25 cup (240.000g)    Dijon mustard
  • 1.00 oz (28.000g)    dill pickle juice


  1. Place eggs in a single layer in a saucepan, cover with enough water that there's 1 1/2 inches of water above the eggs.
  2. Heat on high until water begins to boil, cover, turn heat to low, cook for 1 minute.
  3. Remove from heat, leave covered for 14 minutes, rinse under cold water continuously for 1 minute.
  4. Crack egg shells, carefully peel under cool running water. Gently dry with paper towels.
  5. Slice eggs in half lengthwise, removing yolks into a medium bowl, placing the whites on a serving platter.
  6. Mash the yolks into a fine crumble using a fork.
  7. Add remaining ingredients, mix well.
  8. Evenly disperse heaping teaspoons of the yolk mixture into egg whites.

Additional Notes