Dill Pickle Deviled Eggs (Print version)

Tangy dill pickle-infused creamy egg filling for a delightful appetizer or snack.

# What You 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 and black pepper, to taste

→ Garnish

08 - 1 tablespoon dill pickle, finely diced (optional)
09 - Pinch of smoked paprika (optional)
10 - Fresh dill sprigs

# How to Make:

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 thoroughly.
03 - Slice eggs in half lengthwise and carefully remove yolks, placing them in a medium mixing bowl.
04 - Mash yolks with a fork. Incorporate mayonnaise, chopped dill pickles, pickle juice, Dijon mustard, fresh dill, salt, and pepper until smooth and creamy.
05 - Spoon or pipe the prepared filling back into the egg white halves evenly.
06 - Top with additional diced dill pickles, a sprinkle of smoked paprika, and fresh dill sprigs as desired.
07 - Refrigerate until ready to serve for optimal flavor and texture.

# Expert tips:

01 -
  • The pickle juice does something magical to the filling, giving it a brightness that standard deviled eggs never quite reach.
  • They come together faster than you'd think, and half the work happens while the eggs just sit in hot water.
  • People who claim they don't like deviled eggs always grab seconds of these.
02 -
  • If you skip the ice bath, the yolks will turn gray green around the edges and the eggs will be harder to peel.
  • Taste the filling before you pipe it, pickle brines vary in saltiness and you might need to adjust before it's too late.
03 -
  • Older eggs peel so much easier than fresh ones, so don't reach for the carton you just bought yesterday.
  • If the filling feels too thick, add pickle juice one teaspoon at a time until it's creamy and pipeable.
  • Make the filling a few hours ahead and keep it covered in the fridge, then fill the eggs right before serving so they look their best.
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