Dill Pickle Deviled Eggs
This recipe for Dill Pickle Deviled Eggs is for all the pickle lovers! It takes hard boiled eggs and fills them with a creamy egg yolk filling with dill pickles and dill pickle juice, plus a few easy ingredients.
Servings 24
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon dijon mustard
- 1 tablespoon dill pickle juice (from the pickle jar)
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried dill)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- thinly sliced or chopped pickles (optional garnish)
- chopped fresh dill, dried dill, or chives (optional garnish)
Instructions
- Hard Boiled Eggs : Use your favorite method to cook the large eggs. Make sure the eggs are peeled and rinsed off well, and that they're cold before making the deviled eggs. A large bowl of ice water is a great way to do this.* See notes below for ways to make hard boiled eggs.12 large eggs
- Carefully peel the cooled hard-boiled eggs, while holding them under cold running water, and rinse of all the shell pieces from the egg.Cut each peeled egg in half lengthwise and then place the yolk, from the egg white halves, into a medium mixing bowl. Place the egg white halves onto a plate or serving platter.
- Mash the egg yolks using a fork. Add in the mayonnaise, chopped dill pickles, dijon mustard, pickle juice, chopped dill, salt & pepper. Stir until combined well and it's a creamy mixture.1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 tablespoon dijon mustard, 1 tablespoon dill pickle juice, 2 teaspoons chopped fresh dill, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
- Spoon the deviled egg mixture into a Ziploc style bag, or a piping bag, and snip the bottom corner off. Pipe the egg mixture into each egg white halve. You can also just use a spoon and spoon the egg mixture into each egg white half.
- Let the dill pickle deviled eggs chill in the fridge for at least 1 hour before serving.
- Before serving, garnish each egg with a small dill pickle and/or chopped dill (fresh or dried).thinly sliced or chopped pickles, chopped fresh dill, dried dill, or chives
Notes
Mustard : If you're more sensitive to mustard, try starting with 1 teaspoon instead, and add more if needed. Dijon mustard has a stronger punch of flavor (more peppery) so yellow mustard is a good substitute for something less peppery.
Adjust Seasonings : Taste the egg yolk mixture before filling the egg whites, and adjust the seasonings as needed. Pickles can vary in their saltiness so depending on that, you may need more or less salt. If you're unsure about an ingredient like the dijon mustard/black pepper then I suggest using a little bit, tasting the egg yolk mixture, and adding more if needed.
Ensure Egg Yolk Mixture Is Well Mashed : When mashing the yolks, make sure the consistency is smooth and creamy. A smooth egg yolk filling always makes for the best deviled eggs. Make sure the dill pickles are also very finely chopped/minced for a smooth filling.
Chill The Hard-Boiled Eggs Before Using : Make sure that the cooked hard-boiled eggs are cold/chilled before beginning making the deviled eggs. An easy way to do this is to create an ice bath (a large bowl of ice water) and place eggs inside of it. When I make deviled eggs I boil the eggs the night before, peel the shells off, and then place the eggs inside an airtight container and refrigerate them overnight. I then prepared the deviled eggs the following day. This way the eggs are nice and chilled.
Hard Boiled Eggs : I like to use the Instant Pot to make hard-boiled eggs. Here is an easy stove top method if you prefer that :
- In a medium saucepan, carefully place a single layer of eggs into the bottom of the pan. Cover the eggs with cold water and bring them to a boil over high heat. Once boiling, reduce heat to low, cover, and let it simmer for 10-12 minutes.
- When done, remove the eggs from the saucepan immediately into an ice water bath (fill a large bowl with ice and then water). Allow the eggs to cool completely and chill before starting the deviled eggs.