Dill Pickle Deviled Eggs (Printable Version)

Creamy eggs with tangy dill pickle for a flavorful and easy-to-make appetizer.

# Components:

→ 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

# Method Steps:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, turn off the heat, and let stand for 12 minutes.
02 - Drain hot water and transfer eggs to an ice bath. Chill for 5 minutes, then peel the shells off.
03 - Slice eggs lengthwise and carefully remove yolks. Place yolks 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 smooth and creamy.
05 - Spoon or pipe the filling mixture into egg white halves.
06 - Optionally garnish with diced pickles, a sprinkle of smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Advice:

01 -
  • The pickle juice cuts through the richness of the yolk in a way that feels like a secret ingredient everyone tries to guess.
  • They come together in under half an hour, which means you can make them on a whim and still have time to enjoy the gathering.
  • The briny crunch of chopped pickles adds texture that regular deviled eggs just don't have.
  • They hold up beautifully on a platter, staying creamy and fresh even after sitting out for a bit.
02 -
  • If you skip the ice bath, the eggs will keep cooking in their shells and you'll end up with that gray-green ring around the yolk that nobody loves.
  • Adding the pickle juice a little at a time is key, too much and the filling gets runny, too little and you lose that signature tang.
  • Fresh dill makes a noticeable difference compared to dried, it tastes brighter and more alive, so grab a small bunch if you can.
03 -
  • Older eggs peel more easily than super fresh ones, so if you buy eggs specifically for deviled eggs, let them sit in the fridge for at least a week before boiling.
  • A tiny splash of pickle juice on top of each egg right before serving amps up the tang and makes the whole platter glisten.
  • If you're traveling with these, place a damp paper towel over the platter and cover it loosely with plastic wrap to keep the garnish from drying out.
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