Creamy Dill Pickle Deviled Eggs (Print Version)

Tangy dill pickles blend into creamy eggs for a delightful, 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:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and steep for 12 minutes.
02 - Drain hot water and immediately transfer eggs to an ice bath. Cool for 5 minutes before peeling shells.
03 - Halve eggs lengthwise and carefully remove yolks into a bowl. Mash yolks with a fork and incorporate mayonnaise, chopped pickles, pickle juice, Dijon mustard, dill, salt, and black pepper until creamy.
04 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
05 - Optionally top with diced dill pickle, sprinkle smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Advice:

01 -
  • The pickle juice adds a sharp, briny kick that makes these impossible to stop eating.
  • They come together in under half an hour, so you can make them right before guests arrive.
  • Everyone asks for the recipe, and you get to look like a genius for adding one ingredient.
02 -
  • Don't skip the ice bath or the eggs will keep cooking and the yolks will turn gray and chalky.
  • Taste the filling before you pipe it—if it's not tangy enough, add another teaspoon of pickle juice.
03 -
  • Older eggs peel more easily than fresh ones, so if you're planning ahead, buy your eggs a week early.
  • If you don't have a piping bag, use a ziplock bag with the corner snipped off—it works just as well.
Return