Dill Pickle Deviled Eggs (Printable version)

Creamy eggs with tangy dill pickle, ideal for easy entertaining and quick bites.

# What you need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 tablespoons finely chopped dill pickles
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 finely diced dill pickle (optional)
10 - Pinch of smoked paprika (optional)
11 - Fresh dill sprigs

# Steps to follow:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from 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 in half lengthwise. Remove yolks and place in a medium bowl.
04 - Mash yolks with a fork. Add mayonnaise, chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper. Stir until smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the egg white halves.
06 - Top with extra diced pickle, a pinch of smoked paprika, and fresh dill sprigs as desired.
07 - Chill before serving.

# Expert tips:

01 -
  • The pickle juice adds a sharp, briny kick that cuts through the richness of the yolk in a way plain mayo never could.
  • They come together in under half an hour, yet people always assume you fussed over them for ages.
  • The tangy crunch of chopped pickles gives every bite texture and surprise.
02 -
  • If your eggs are too fresh, they can be nearly impossible to peel cleanly, eggs that are a week old work best.
  • Don't skip the ice bath, it stops the cooking instantly and prevents that gray-green ring around the yolk that tastes fine but looks sad.
  • Taste your filling before you pipe it, pickle juice varies in saltiness, and you want balance, not a mouth pucker.
03 -
  • Use a piping bag with a large star tip to make the filling look bakery-perfect in seconds, or just snip the corner off a zip-top bag if you don't have one.
  • Add the pickle juice a little at a time, it's easier to add more than to fix a filling that's too loose.
  • For a party trick, freeze your pickle garnish cubes for 10 minutes before topping, they stay firm and cold even as the eggs sit out briefly.
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