Dill Pickle Deviled Eggs Recipe

Dill pickle deviled eggs combine the creamy richness of deviled eggs with the tangy zest of dill pickles, creating a flavorful twist on a classic appetizer.

📝 Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 tablespoon finely minced dill pickle
• 1 teaspoon yellow mustard
• 2 teaspoons pickle juice
• 1 teaspoon fresh dill (minced)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika (garnish)
• Optional garnishes: Additional pickle slices, fresh dill, and paprika.

👨‍🍳 Instructions

1. 1Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.
2. 2Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.
3. 3Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.
4. 4Remove the eggs from the water, test one. Once done to desired consistency, shock the eggs in an ice bath.
5. 5Let them cool completely before peeling.
6. 6When the eggs are cool, peel them under cool running water.
7. 7Slice the eggs in half and remove the yolk from both sizes. Place the yolks in a small bowl and set the egg whites aside.
8. 8Add the mayonnaise, minced pickles, mustard, pickle juice, fresh dill, salt and pepper and mix until well combined. You can use a fork, spoon, or electric mixer on low.
9. 9Fill each egg white half with the yolk mixture.
10. 10Garnish with pickle slices, fresh dill, and paprika.