Dill Pickle Deviled Eggs (Printable)

Tangy dill pickle enhances creamy deviled eggs, ideal for easy appetizers and flavorful bites.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 tablespoons dill pickles, finely chopped
04 - 1 tablespoon pickle juice
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon fresh dill, finely chopped
07 - Salt, to taste
08 - Black pepper, to taste

→ Garnish

09 - 1 tablespoon dill pickle, finely diced (optional)
10 - Pinch of smoked paprika (optional)
11 - Fresh dill sprigs

# How To Make It:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
02 - Drain the hot water and transfer eggs to an ice bath. Let cool for 5 minutes, then carefully peel the shells.
03 - Slice the eggs in half lengthwise. Remove yolks and place them in a mixing bowl. Mash yolks with a fork until smooth.
04 - Add mayonnaise, finely chopped dill pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper to the mashed yolks. Mix thoroughly until creamy.
05 - Spoon or pipe the yolk mixture into the egg white halves evenly.
06 - Optionally top with diced dill pickle, a sprinkle of smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Advice:

01 -
  • The pickle juice makes the filling incredibly creamy without needing excessive mayonnaise
  • These disappear faster than any other appetizer I've ever served
02 -
  • Older eggs peel significantly better than fresh ones, so if you can plan ahead, buy your eggs about a week before making this recipe
  • Overcooking the eggs leads to that dreaded gray ring around the yolk and a rubbery texture, so set a timer
03 -
  • For a lighter version, swap half the mayonnaise for plain Greek yogurt
  • A tiny pinch of garlic powder takes these in a completely delicious direction
Go Back