Simple Dill Pickle Deviled Eggs (Print Version)
Tangy deviled eggs with dill pickles and fresh herbs. Perfect appetizer for gatherings.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons mayonnaise
03 - 2 tablespoons finely chopped dill pickles
04 - 1 teaspoon pickle juice
05 - 1 teaspoon Dijon mustard
06 - 1 tablespoon fresh dill, finely chopped
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - Sliced dill pickles or fresh dill sprigs
09 - Smoked paprika
# How-To Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and remove from heat. Let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath or run under cold water until cooled completely. Peel eggs gently.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Arrange egg whites on a serving platter.
04 - Mash yolks with a fork. Add mayonnaise, chopped dill pickles, pickle juice, Dijon mustard, and fresh dill. Mix until smooth. Season to taste with salt and pepper.
05 - Pipe or spoon yolk mixture back into the egg white halves.
06 - Garnish with sliced dill pickles, fresh dill, or a sprinkle of smoked paprika, if desired. Chill until ready to serve.
# Expert Tips:
01 -
- The pickle brine cuts through the richness just like it does in your favorite potato salad
- These disappear faster than regular deviled eggs, and they are somehow even easier to make
02 -
- Older eggs peel easier than fresh ones, so buy your eggs a week before you plan to make these
- The filling needs to sit in the fridge for flavors to develop, so these taste better made ahead
03 -
- Use a piping bag for the filling if you want them to look fancy with zero extra effort
- The pickle juice amount is personal taste, start with less and add more as you go