Description
These simple dill pickle deviled eggs are a tangy, creamy twist on a classic, perfect for any gathering. They are incredibly easy to make and guaranteed to be a crowd-pleaser with their vibrant flavor.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- ½ cup mayonnaise (full-fat recommended)
- 3 tablespoons dill pickle juice
- ¼ cup finely diced dill pickles
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, finely chopped, plus extra for garnish
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- Paprika for garnish (optional)
Instructions
- Step 1: Boil and Peel Your Eggs. Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool, then peel.
- Step 2: Halve and Scoop the Yolks. Slice each peeled egg lengthwise and carefully scoop the yolks into a mixing bowl; set egg white halves aside.
- Step 3: Create the Flavorful Filling. Add mayonnaise, pickle juice, diced pickles, Dijon mustard, fresh dill, salt, and pepper to the yolks. Mash until smooth and creamy.
- Step 4: Fill the Egg Whites. Spoon or pipe the yolk mixture into each egg white cavity.
- Step 5: Garnish and Serve. Garnish with paprika and extra fresh dill, then serve chilled.
- Prep Time: 20 mins
- Cook Time: 15 mins