Description
Dill Pickle Deviled Eggs are a tangy and creamy twist on classic deviled eggs, featuring finely chopped dill pickles, dill pickle juice, and a touch of yellow mustard for a bold and refreshing flavor. Perfect as a party appetizer or snack, these deviled eggs combine the creamy texture of mayonnaise with the zesty crunch of pickles and fresh dill garnish.
Ingredients
Scale
Eggs
- 12 large eggs
Filling
- 5 tablespoons mayonnaise
- 2 tablespoons finely chopped dill pickles (plus more for garnish)
- 1 tablespoon dill pickle juice
- 2 teaspoons yellow mustard
- Salt, to taste
Garnish
- Fresh dill, finely chopped
- Additional finely chopped dill pickles
Instructions
- Arrange eggs in pot of water. Place the eggs in a single layer in a large pot and fill it with water until the eggs are covered by about a half-inch of water.
- Boil eggs. Remove from heat and cover. Bring the water to a boil on medium-high heat, stirring occasionally to center the yolks. Once boiling, cover the pot and remove it from the heat. Let it sit undisturbed for 14 minutes.
- Transfer boiled eggs to an ice water bath. Prepare a large bowl with ice and water. Using a slotted spoon, transfer the eggs to the ice bath immediately to stop the cooking process. Let them cool for 1 to 2 minutes.
- Peel eggs. Halve eggs and remove yolks. Peel eggs carefully under running water and pat dry with paper towels. Using a sharp knife, slice each egg in half lengthwise and gently remove the yolks into a medium mixing bowl, setting aside the egg whites.
- Add mayo, dill pickles, pickle juice, mustard, and salt to egg yolks. Add mayonnaise, finely chopped dill pickles, dill pickle juice, yellow mustard, and salt to taste to the bowl with yolks. Mash and mix thoroughly with a fork until smooth and well-combined. For smoother texture, a handheld mixer can be used.
- Spoon yolk mixture into each egg white well. Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture.
- Sprinkle dill and diced pickles over each. Garnish each deviled egg with a sprinkle of fresh finely chopped dill and additional diced dill pickles for extra crunch and flavor.
- Serve immediately or refrigerate. Enjoy these deviled eggs right away or cover and refrigerate until ready to serve.
Notes
- Cooking the eggs in boiling water then letting them sit covered off the heat ensures perfectly cooked yolks without a green ring.
- Using an ice water bath makes peeling the eggs much easier and stops the cooking process quickly.
- Adjust the amount of dill pickle juice and mustard to taste for more tanginess or spice.
- These deviled eggs can be made up to a day ahead and stored in an airtight container in the refrigerator.
- For a smoother filling, use a handheld mixer instead of mashing by hand.
