Dill Pickle Deviled Eggs

Name: Dill Pickle Deviled Eggs
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 24 deviled eggs
Ingredients: 12 large eggs; 5 tablespoons mayonnaise; 2 tablespoons finely chopped dill pickles; 1 tablespoon dill pickle juice; 2 teaspoons yellow mustard; fresh dill

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings
24 deviled eggs
Calories
56 kcal
Course
Appetizer

Dill Pickle Deviled Eggs

Iris Hanson

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Craving pickles? Try these Dill Pickle Deviled Eggs! FABULOUS! Creamy and tangy, these appetizers are a pickle lover's dream!

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Ingredients

Servings

12 large eggs
5 tablespoons mayonnaise
2 tablespoons finely chopped dill pickles, plus more for garnish
1 tablespoon dill pickle juice
2 teaspoons yellow mustard
fresh dill, finely chopped, for garnish

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Instructions

In a large pot, arrange the eggs in one layer. Fill with water until about ½-inch above the eggs.
Bring the pot to a boil, stirring occasionally to balance the yolks. Once boiling, cover and remove from the heat. Let sit for 14 minutes.
While the eggs are cooking, prepare an ice-water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, halve the eggs and gently remove the cooked yolks to a medium bowl using a small spoon. Set the egg whites aside.
To the yolks, add mayonnaise, chopped dill pickles, pickle juice, and mustard. Mash the yolks with a fork and mix to combine. (You could also use a handheld mixer.)
Spoon or pipe the yolk mixture into each of the egg white wells.
Sprinkle fresh dill and diced pickles over each egg.
Serve immediately. Or, refrigerate if making ahead and serve when ready.