Dill Pickle Deviled Eggs (Printable Version)

Tangy dill pickle-infused creamy filling atop chilled egg whites, garnished with dill and paprika.

# 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:

01 - Place eggs in a medium saucepan and cover with cold water. Bring water to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let eggs stand for 12 minutes.
02 - Drain hot water and transfer eggs to an ice bath. Let cool for 5 minutes, then peel the shells carefully.
03 - Slice eggs lengthwise and gently remove yolks into a mixing bowl. Mash yolks with a fork until crumbly.
04 - Add mayonnaise, finely chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper to the mashed yolks. Mix thoroughly until smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the egg white halves evenly.
06 - Optionally, top with extra diced dill pickle, a pinch of smoked paprika, and fresh dill sprigs for presentation.
07 - Refrigerate and serve cold as an appetizer.

# Expert Insights:

01 -
  • They disappear from the plate faster than you can blink, and that never gets old.
  • The pickle juice adds a surprising tang that makes them taste nothing like the expected deli version.
  • You can make them up to a day ahead, which means one less thing to stress about before guests arrive.
02 -
  • Don't skip the ice bath—it's the difference between eggs that peel clean and eggs where half the white stays stuck to the shell, which is genuinely frustrating.
  • The filling should taste slightly over-seasoned on its own because it gets diluted by the bland egg white; this is a common mistake that results in deviled eggs that taste like nothing.
03 -
  • Buy eggs a few days before you plan to cook them—slightly older eggs peel more easily than fresh ones straight from the farmer because air gets between the shell and the membrane as they age.
  • If the filling seems too thick after mixing, loosen it with a tiny splash more pickle juice instead of mayo, which keeps the tangy flavor balanced and prevents the filling from becoming heavy.
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