Dill Pickle Deviled Eggs (Print Version)

Tangy dill pickle blended with creamy egg filling creates a savory, easy-to-make appetizer.

# What You'll 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, to taste
08 - Black pepper, to taste

→ Garnish

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

# Steps to Follow:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 12 minutes.
02 - Drain hot water and transfer eggs to an ice bath. Cool for 5 minutes, then carefully peel the shells.
03 - Slice eggs lengthwise and remove yolks. Transfer yolks to a mixing bowl.
04 - Mash yolks with a fork and combine with mayonnaise, chopped pickles, pickle juice, Dijon mustard, finely chopped dill, salt, and black pepper. Mix until smooth and creamy.
05 - Spoon or pipe the filling evenly into the egg white halves.
06 - Top with extra diced pickle, a pinch of smoked paprika, and fresh dill sprigs as desired.
07 - Refrigerate finished eggs and serve cold.

# Additional Tips::

01 -
  • The pickle juice cuts through the richness in a way that makes you reach for another before you've finished the first.
  • They come together fast enough that you can decide to make them an hour before guests arrive and still have time to shower.
  • Even people who claim they don't like mayonnaise seem to forget their rules when these show up.
02 -
  • If you skip the ice bath, the yolks will turn gray-green around the edges and taste slightly sulfurous.
  • Older eggs peel cleanly. Fresh eggs from the farmers market will betray you every time.
  • Taste the filling before you pipe it. Pickle brine intensity varies by brand, so adjust the juice and salt to your preference.
03 -
  • Add the pickle juice a teaspoon at a time. You can always add more, but you can't take it back once the filling gets too loose.
  • If the yolk mixture is too thick to pipe, stir in a tiny splash of water or extra pickle juice to loosen it without losing flavor.
  • Cold eggs are easier to slice cleanly. If they're still warm, the yolks crumble and the whites tear.
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