# The Ingredients You'll Need:
→ Filling
02 - 2 tbsp dill pickle juice (from jar)
03 - 1/3 cup mayonnaise
04 - 1 tbsp Dijon mustard
05 - 1/2 tsp ground turmeric
06 - 1 tbsp fresh dill, finely chopped
07 - 1/4 tsp garlic powder
08 - 1/4 tsp onion powder
09 - 1/4 tsp salt
10 - 1/8 tsp black pepper
→ Topping
11 - 1/2 cup kettle-cooked potato chips, crushed
12 - 1 tbsp fresh dill, finely chopped
13 - 1 dill pickle, finely diced (optional)
# Step-by-Step Instructions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel and slice eggs in half lengthwise.
03 - Carefully remove yolks and place in a medium mixing bowl. Set egg whites aside on a serving plate.
04 - To the yolks, add pickle juice, mayonnaise, Dijon mustard, turmeric, chopped dill, garlic powder, onion powder, salt, and pepper.
05 - Using a hand mixer or food processor, blend until completely smooth and mousse-like, with a neon-yellow hue.
06 - Transfer the mousse to a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off). Pipe generous swirls of mousse into the egg white halves.
07 - Toss crushed potato chips with chopped dill (and diced pickle, if using). Sprinkle liberally over each deviled egg.
08 - Serve immediately for maximum crunch, or refrigerate (add chips just before serving).
