Dill Pickle Deviled Eggs (Print Version)

Creamy eggs enhanced with tangy dill pickle flavor, perfect for easy entertaining and snacks.

# What to Use:

→ 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 Prepare:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes.
02 - Drain hot water and transfer eggs to an ice bath. Allow to cool for 5 minutes, then carefully peel shells.
03 - Halve eggs lengthwise and carefully remove yolks. Mash yolks in a bowl with mayonnaise, chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and pepper until creamy and smooth.
04 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
05 - Top with additional diced dill pickle, a sprinkle of smoked paprika, and fresh dill sprigs if desired. Serve chilled.

# Expert Advice:

01 -
  • The pickle juice cuts through the richness in a way that makes you reach for another without feeling heavy.
  • They look like regular deviled eggs, so the tangy surprise is always a hit.
  • You can prep them the night before and they actually taste better after the flavors marry in the fridge.
02 -
  • Don't skip the ice bath or your yolks will turn gray-green around the edges and taste sulfury instead of creamy.
  • If your filling looks dry or crumbly, add pickle juice by the teaspoon until it loosens up, not more mayo or it'll taste flat.
03 -
  • Use a piping bag with a star tip if you want to impress, but a zip-top bag with the corner snipped off works just as well and saves on dishes.
  • Add the pickle juice gradually and taste as you go, because some pickle brands are saltier than others and you can always add more but you can't take it back.
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