Dill Pickle Deviled Eggs
Inspired by techniques from America's Test Kitchen and Serious Eats.
Eggs are hard-cooked off the heat, yolks sieved and mixed with mayonnaise, soured cream, pickle brine, mustard powder, a little sugar, chopped pickles and dill, then spooned back and topped with dill sprigs.
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Method
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Why this label?
7.6 g protein for 131 kcal = 5.8 g per 100 kcal, so protein gives about 23% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 51 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan with a lid
- large bowl of iced water
- sharp knife
- fine sieve and medium bowl
- spatula
- teaspoon or piping bag
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 131 kcal |
| Protein | 7.6 g |
| Carbohydrate | 1 g |
| of which sugars | 0.6 g |
| of which free sugars | 0.2 g |
| Fat | 10.5 g |
| of which saturates | 2.8 g |
| Fibre | 0.1 g |
| Salt | 0.37 g |
Protein per 100 kcal
5.8 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
