Dill Pickle Deviled Eggs (Printable version)

Creamy eggs blended with dill pickles and tangy seasonings, perfect chilled appetizer.

# Ingredient List:

→ 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

# How-To 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 heat, and let sit for 12 minutes.
02 - Drain hot water and transfer eggs to an ice bath. Cool for 5 minutes, then peel the shells carefully.
03 - Slice eggs lengthwise and gently remove yolks into a medium mixing bowl.
04 - Mash yolks with a fork, then blend in mayonnaise, chopped dill pickles, pickle juice, Dijon mustard, chopped fresh dill, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the yolk mixture evenly back into the egg white halves.
06 - Optionally, top with diced dill pickle, a sprinkle of smoked paprika, and fresh dill sprigs.
07 - Refrigerate until ready to serve. Enjoy as a refreshing appetizer.

# Expert Advice:

01 -
  • The pickle juice cuts through the richness in a way that makes you reach for another without thinking twice.
  • You can make them ahead and they actually taste better after sitting in the fridge for a few hours.
  • They use ingredients you probably already have, no special shopping trip required.
  • Everyone always asks what makes them different, and the answer is so simple it feels like a secret.
02 -
  • Don't skip the ice bath or you'll end up wrestling with stubborn shells and tearing the whites.
  • Taste the filling before you pipe it—every pickle brand has a different salt level and you can always add more but you can't take it back.
  • If the filling feels too thick to pipe smoothly, add pickle juice a teaspoon at a time until it loosens up just enough.
03 -
  • Add the pickle juice slowly while mixing so you can control the consistency—you want it creamy enough to pipe but not runny.
  • For the smoothest filling, press the mashed yolks through a fine-mesh sieve before adding the other ingredients, it takes an extra minute but makes a noticeable difference.
  • If you're making these ahead, wait to garnish until just before serving so the dill stays bright and the paprika doesn't bleed into the filling.
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