Dill Pickle Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://deliciousdishspot.com/dill-pickle-deviled-eggs-recipe/
