Dill Pickle Deviled Eggs Recipe

Introduction

Deviled eggs are a classic appetizer that combines creamy, tangy filling with tender egg whites. This version features dill pickles and fresh dill for a bright, flavorful twist perfect for parties or a simple snack.

Ingredients

• 6 hard-cooked eggs, fully cooled, peeled, and halved lengthwise
• 3 tbsp dill pickles, finely chopped (about 1/4-inch pieces)
• Salt and black pepper, to taste
• 1 tbsp dill pickle brine
• 2 tsp fresh dill, minced
• 1/4 cup mayonnaise (preferably Hellmann’s for creaminess)
• 1/2 tsp Dijon mustard
• Dill pickle slices, for garnish
• Paprika (optional, for color and slight warmth)

Instructions

1. Step 1: Peel the hard-cooked eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting the egg white halves aside for filling.
2. Step 2: To the bowl with yolks, add mayonnaise, Dijon mustard, and dill pickle brine. Mash with a fork until very smooth. Stir in minced fresh dill, chopped dill pickles, and season with salt and black pepper to taste.
3. Step 3: Spoon the filling into a piping bag or a freezer bag with the tip cut off. Gently pipe the filling evenly into the egg white halves.
4. Step 4: Top each filled egg with a slice of dill pickle and a light sprinkle of paprika if desired. Refrigerate until ready to serve. For extra tang, add a splash of pickle brine before chilling.

Tips & Variations

• Use fresh dill for the best flavor and a nice pop of green color in the filling.
• Substitute Greek yogurt for mayonnaise to lighten the filling while keeping creaminess.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Prepare the eggs a day ahead to let flavors meld, keeping them refrigerated until serving.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated to room temperature before serving if desired. Avoid freezing as the texture of the eggs and filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pickles other than dill for the filling?

Yes, you can experiment with sweet pickles or bread-and-butter pickles for a different flavor, but dill pickles provide the classic tangy taste that complements the eggs well.

How do I know when eggs are hard-cooked?

Hard-cooked eggs typically need about 10-12 minutes of boiling. After boiling, place them in ice water to stop cooking and make peeling easier. The yolks should be fully set and firm but not crumbly.

Dill Pickle Deviled Eggs Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This classic deviled eggs recipe features a creamy, tangy filling made with hard-cooked eggs, dill pickles, and fresh dill for a flavorful twist. Creamy mayonnaise and dijon mustard combined with pickle brine create a balanced, zesty filling. Garnished with dill pickle slices and paprika, these deviled eggs make a perfect appetizer or party snack that’s easy to prepare and sure to impress.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes (to hard boil eggs)
• Total Time: 25 minutes
• Yield: 12 stuffed deviled egg halves 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Filling:

• 6 hard-cooked eggs, fully cooled, peeled, and halved lengthwise
• 3 tbsp dill pickles, finely chopped (about 1/4-inch pieces)
• Salt, to taste
• Black pepper, to taste
• 1 tbsp dill pickle brine
• 2 tsp fresh dill, minced
• 1/4 cup mayonnaise (preferably Hellmann’s Mayonnaise)
• 1/2 tsp Dijon mustard

For Garnish:

• Dill pickle slices
• Paprika (optional, for color and slight warmth)

Instructions

1. Prepare the Eggs: Peel the fully cooled hard-cooked eggs and slice them in half lengthwise. Carefully remove the yolks from the whites and place the yolks in a mixing bowl. Set the egg white halves aside for filling.
2. Make the Filling: To the bowl with the egg yolks, add mayonnaise, Dijon mustard, and dill pickle brine. Mash together with a fork until the mixture becomes very smooth. Stir in the minced fresh dill, finely chopped dill pickles, and season with salt and black pepper to taste, adjusting dill generously for a fresh flavor.
3. Fill the Egg Whites: Spoon the prepared filling into a piping bag or a freezer bag with the tip snipped off. Gently pipe the filling back into each egg white half, distributing the filling evenly among all halves.
4. Garnish and Chill: Top each filled deviled egg with a dill pickle slice and a light sprinkle of paprika for color and warmth. For an extra tangy kick, add a small splash of pickle brine before chilling. Refrigerate until ready to serve.

Notes

• Make sure eggs are fully cooled before peeling for easier handling and cleaner halves.
• Adjust the amount of dill and pickle brine according to your desired tanginess and herb flavor intensity.
• For a smoother filling, you can blend the yolk mixture briefly in a food processor.
• Deviled eggs are best served chilled but can be made a few hours in advance and refrigerated, covered.
• Paprika garnish adds color and mild warmth, but it can be omitted if preferred.

Keywords: deviled eggs, appetizer, hard boiled eggs, dill pickles, creamy filling, party snack