Dill Pickle Deviled Potatoes

Ingredients

2 lbs golden potatoes
2 tbsp melted butter
5 hard-boiled eggs
1/2 cup Mt. Olive Clearly Relish Deli Style Dill
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 tsp sea salt
1 tsp black pepper
2 tsp dry dill
Juice of 1 lemon
6 slices cooked bacon
1/2 tsp smoked paprika
Fresh dill

Instructions

1. Brush the potatoes with melted butter and season with salt, pepper, and garlic seasoning. Bake at 375°F for 35–40 minutes, or until fork-tender.
2. Allow the potatoes to cool completely, then slice in half lengthwise so they lay flat. Carefully scoop out a portion of the center, similar to preparing potato skins.
3. In a food processor, combine the scooped potato, hard-boiled eggs, Mt. Olive Clearly Relish, mayonnaise, Greek yogurt, dry dill, lemon juice, and salt and pepper to taste. Blend until smooth and creamy.
4. If the mixture is too thick, add a few tablespoons of pickle juice from the relish jar to reach your desired consistency.
5. Transfer the filling to a piping bag (or freezer bag) and refrigerate for at least 30 minutes to chill and set.
6. Pipe the deviled potato filling back into the potato halves. Garnish with chopped bacon, smoked paprika, and fresh dill.

Ready in: 180

Course: Appetizer Side Dish

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