Dill Pickle Deviled Eggs (Print View)

Creamy eggs filled with tangy dill pickle blend, ideal for appetizers or picnics.

# Components:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 tablespoons finely chopped dill pickles
04 - 1 tablespoon pickle juice
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon finely chopped fresh dill
07 - Salt, to taste
08 - Black pepper, to taste

→ Garnish

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

# Directions:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let sit for 12 minutes. Drain and transfer eggs to an ice bath. Cool for 5 minutes, then peel.
02 - Slice eggs in half lengthwise. Carefully remove yolks and place in a mixing bowl. Mash yolks with a fork until smooth.
03 - Add mayonnaise, finely chopped dill pickles, pickle juice, Dijon mustard, chopped fresh dill, salt, and black pepper to the mashed yolks. Mix until creamy and well incorporated.
04 - Spoon or pipe the creamy yolk mixture back into the egg white halves evenly.
05 - Optional: Garnish with finely diced dill pickles, a pinch of smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Advice:

01 -
  • The pickle juice and chopped dill pickles give the filling a bright, tangy punch that balances the richness of the yolk.
  • They come together in under half an hour, making them ideal for last minute gatherings or potlucks.
  • You can adjust the pickle intensity to your taste, making them as bold or subtle as you like.
02 -
  • If your eggs are too fresh, they will stick to the shell and tear when you try to peel them, so always use eggs that have been in the fridge for at least a week.
  • Adding pickle juice one teaspoon at a time prevents the filling from becoming too runny, and you can always add more if you want a looser consistency.
  • Piping the filling with a zip top bag (corner snipped off) gives a cleaner, more professional look than spooning, and it takes only a minute longer.
03 -
  • Always start your eggs in cold water and bring them to a boil gradually to prevent cracking and ensure even cooking throughout.
  • Taste the filling before you pipe it and adjust the pickle juice, salt, or mustard to match your preference, because everyones palate is different.
  • If you want perfectly smooth filling, press the yolk mixture through a fine mesh sieve before adding the other ingredients.
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