Dill Pickle Deviled Eggs (Printable)

Creamy eggs combined with tangy dill pickles and fresh herbs, perfect for gatherings and light 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 the 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 the hot water and transfer eggs to an ice bath. Cool for 5 minutes, then carefully peel the shells.
03 - Slice eggs in half lengthwise and gently remove yolks into a mixing bowl.
04 - Mash the yolks with a fork, then add mayonnaise, finely chopped dill pickles, pickle juice, Dijon mustard, chopped fresh dill, salt, and black pepper. Mix until the mixture is smooth and creamy.
05 - Spoon or pipe the yolk filling back into the egg white halves evenly.
06 - Optionally top with extra diced dill pickle, a pinch of smoked paprika, and fresh dill sprigs for visual appeal and added flavor.
07 - Refrigerate filled eggs until ready to serve chilled.

# Expert Tips:

01 -
  • They taste restaurant-quality but come together in under thirty minutes, so you can actually show up on time.
  • The dill pickle tang cuts through the richness in a way that makes people eat more than they planned to.
  • Gluten-free and vegetarian without feeling like a compromise or requiring any fancy substitutions.
02 -
  • Don't skip the ice bath or your eggs will be overcooked and rubbery no matter how perfect your filling is.
  • Pickle juice is not optional—it's the whole identity of these eggs, so use good quality juice from pickles you actually like.
  • Make these a few hours ahead so the flavors meld and they're truly chilled when you serve them, but don't make them more than a day early or the whites get a little weepy.
03 -
  • Older eggs peel easier than fresh ones, so if you have eggs that are a week old, use those for this recipe and save the fresh ones for cooking where you want the yolks to stand tall.
  • Make a small test batch before you commit to twelve eggs if you're new to deviled eggs, because everyone's pickles taste different and you might need to adjust the juice amount.
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