Dill Pickle Deviled Eggs (Printable Version)

Creamy eggs with a tangy dill pickle filling, ideal for entertaining and quick preparation.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 tablespoons finely chopped dill pickles
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 finely diced dill pickle (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, remove from heat, and let sit for 12 minutes.
02 - Drain hot water and transfer eggs into an ice bath. Let cool for 5 minutes, then peel shells off carefully.
03 - Slice eggs lengthwise in half. Carefully remove yolks and place in a mixing bowl.
04 - Mash yolks with a fork. Add mayonnaise, chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper. Stir until mixture is smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the hollowed egg whites evenly.
06 - Top with optional diced pickles, a pinch of smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Advice:

01 -
  • The pickle juice and chopped dill pickles add brightness that keeps you reaching for another.
  • They come together in under half an hour with ingredients you probably already have.
  • Everyone at the table always asks what makes them taste so different.
02 -
  • Don't skip the ice bath or the eggs will keep cooking and turn rubbery with gray-green yolks.
  • Taste your filling before you pipe it because pickle juice varies in saltiness and you might need less salt than you think.
03 -
  • Let the eggs sit at room temperature for ten minutes before boiling so they cook more evenly and peel easier.
  • Wipe the edge of each egg white with a damp paper towel before filling so they look clean and professional.
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