Simple Dill Pickle Deviled Eggs (Printable)
Tangy deviled eggs with dill pickles and fresh herbs, perfect for gatherings and easy to make.
# What You'll 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 (optional)
09 - Smoked paprika (optional)
# How To Cook:
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 Suggestions:
01 -
- The pickle juice creates a filling that tastes like it has a secret ingredient nobody can quite place
- These disappear faster than regular deviled eggs, even from people who claim they do not like pickles
02 -
- Overcooking the eggs creates that dreaded gray ring around the yolk and makes the whites rubbery
- Letting the filling rest for 15 minutes in the refrigerator lets the flavors meld together beautifully
03 -
- Use older eggs (7-10 days) for easier peeling
- The pickle juice amount can be adjusted depending on how tangy you like them