Dill Pickle Deviled Eggs
A timeless classic that’s incredibly delicious and easy, Dill Pickle Deviled Eggs are a zippy, zesty appetizer for every occasion!
Always in demand, whether at potlucks, picnics, or parties, Dill Pickle Deviled Eggs are a tangy twist on the traditional recipe! Featuring hard-boiled eggs piped with a creamy filling of mayo, minced pickles, chopped dill, pickle juice, and a sprinkle of seasoning, these bite-sized beauties are an all-time favorite!
The Best Deviled Eggs Recipe!
Salt, fat, acid & heat – the four key elements in fabulous cooking. Well, these deviled eggs hit all the bases! Pickles, pickle juice, and fresh dill add the perfect amount of acid to complement the mild flavor of the hard-boiled eggs. Salt, mayo & pepper easily cover the other elements, making this easy app completely irresistible!
If you don’t know How to Make Deviled Eggs – give it a try! They are SOOOOOO simple and, honestly, everywhere I take them, these favorites disappear in a flash!
Other Recipes to Serve with Deviled Eggs
- You can make Mini Easy Egg Salad Sliders with the same basic ingredients as deviled eggs, and they are crazy good!
- Leftover filling from making deviled eggs? Use it to create these Ham and Egg Salad Cucumber Cups – fresh, crisp, and flavorful!
Ingredients
Eggs: Hard-boiled eggs, sliced in half. Large eggs work best, and organic eggs will provide a nice, bright filling.
Dill: We’re creating this tasty, tangy deviled egg filling using dill pickle juice, minced dill pickles and chopped dill weed!
Mayo: Because the dill brings so much tart, acidic flavor to this recipe, mayonnaise is our only creamy addition. You can substitute a low-fat mayonnaise or cut the mayonnaise in half with plain Greek yogurt, if you prefer.
Seasoning: A pinch of sea salt and ground black pepper perfectly complement this simple and delicious deviled egg recipe!
How to Make Dill Pickled Deviled Eggs
STEP ONE: Hard-boil or steam a dozen large eggs, chill, then remove the peel. Slice each egg in half lengthwise. Remove the egg yolks and place them into a small mixing bowl.
STEP TWO: Add mayonnaise, minced dill pickles, pickle juice, fresh dill, salt, and pepper to the yolks. Mix well, either by hand or with a mixer. Transfer this filling into a piping bag.
STEP THREE: Pipe the filling into each egg half, swirling it in an oval shape.
STEP FOUR: Garnish with a sprinkle of dill and refrigerate until ready to serve. Just before serving the eggs, you can add a small slice of pickle or some extra chopped pickle on top, if you like.
Tips for Success
- Steaming eggs to make “hard-boiled” eggs is one of the best ways to ensure easy peeling.
- Chill eggs in ice water as soon as they are finished boiling or steaming to stop the cooking process.
- Use a piping bag to make these eggs look pretty; just be sure the filling is delicate and creamy so it pipes out easily.
- You can mash the filling with a fork if you prefer a chunky egg-salad-like filling.
- A pinch of cayenne adds a little heat and a lot of flavor!
- Slice a tiny bit off the bottom of each egg white half to help them sit flat on a plate!
Can I Make Deviled Eggs in Advance?
You can prepare deviled eggs up to 2 days in advance. The best way is to follow all the steps and stop just before filling the eggs. Store the whites in one container and the filling in another, making it quick and easy to assemble them just before serving. Garnish with some dill and you’re ready to go!
Can You Steam Eggs?
Steaming eggs is a guaranteed way to easy-peel, pretty deviled eggs! To steam eggs, place them in a steamer basket over a pan of boiling water (the eggs should be above the water, not in it). Cover and steam for 12-15 minutes. Remove immediately from the steamer and place them in a bath of ice water. This stops the cooking process, ensuring easy-to-remove shells and perfectly shaped eggs.
Other Dreamy, Delicious Deviled Egg Recipes!
- Pesto Deviled Eggs
- Guacamole Deviled Eggs
- Buffalo Chicken Deviled Eggs
- Bacon Jalapeno Deviled Eggs
- Mississippi Sin Deviled Eggs
Dill Pickle Deviled Eggs
Ingredients
- 6 hard-boiled eggs (see note)
- 5 tablespoons mayonnaise
- 2 tablespoons dill pickle minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon pickle juice
- ⅛ teaspoon salt plus more to taste
- ⅛ teaspoon black pepper plus more to taste
- Chopped dill for garnish
- Pickle slices or chopped pickle for garnish
Instructions
- Peel the hard-boiled eggs. Slice them in half legthwise. Place the yolks in a mixing bowl and the whites on a deviled egg tray with the cavity facing up.
- To the yolks, add the mayonnaise, minced pickle, chopped dill, pickle juice, salt, and pepper. Mix well until mostly smooth, except for the bits of pickle. Check the seasoning and add salt and pepper to taste, if desired.
- Transfer the egg yolk mixture to a piping bag. Pipe into the egg white cavity so it's overfilled.
- Garnish with a bit of fresh dill. Cover the tray with plastic wrap and refrigerate until ready to serve. Garnish each egg with a small slice of pickle or some chopped pickle, if desired, right before serving.
Notes
- If you don’t have a piping bag, you can cut the corner off a Ziplock bag and use it, or simply spoon the filling into the egg whites.
- You can make hard-boiled eggs yourself or buy pre-peeled ones at the store.
