Dill Pickle Deviled Eggs (Printable Version)

Tangy dill pickle and creamy filling combine for a flavorful egg appetizer bursting with fresh herbs.

# What You'll Need:

→ 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 Make It:

01 - Place eggs in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, remove from heat, cover, 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 - Halve the eggs lengthwise and remove yolks into a mixing bowl. Mash yolks with a fork and combine with mayonnaise, chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper until smooth and creamy.
04 - Spoon or pipe the yolk filling evenly back into the egg white halves.
05 - Optionally top with diced dill pickle, a pinch of smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Tips:

01 -
  • They taste like a pickle spear and creamy egg had a delicious baby.
  • Ready in under 30 minutes, perfect for last-minute gatherings.
  • Everyone assumes you spent way more effort than you actually did.
02 -
  • Don't skip the ice bath—it makes peeling effortless and the eggs taste fresher.
  • If your filling breaks or looks grainy, you've overmashed the yolks or the mayo was too cold; a fork works better than a mixer here.
  • Taste before you garnish because pickle juice intensity varies by brand.
03 -
  • Use a piping bag fitted with a star tip for those fancy ridged peaks that make them look restaurant-worthy.
  • The yolks mash easier if they're still slightly warm, so don't let them cool completely before mixing.
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