Dill Pickle Deviled Eggs
What Makes These Deviled Eggs So Good
Classic deviled eggs are always great, but sometimes adding fun flavor and texture ingredients to make them bacon deviled eggs or dill pickle deviled eggs takes them to a whole new level. These deviled eggs are:
- Extra tangy flavor from pickle juice mixed right into the filling.
- Little bursts of crunch from finely diced pickles creates a great texture difference.
- A creamy, smooth texture thanks to perfectly mashed yolks.
- It’s that perfect balance of creamy/tangy/savory flavors in every bite.
- Deviled eggs are also a perfect make ahead appetizer.
Table of Contents
Ingredients Notes and Tips
You only need a handful of simple ingredients to make these:
- Eggs – use your favorite brand of eggs and most common size to use is large.
- Mayonnaise – Full-fat mayo gives the richest, smoothest result and make sure to use your favorite brand because you will taste it!
- Dijon mustard – Dijon mustard pairs incredibly well with pickles and add to the tang and slight spiciness.
- Pickle juice – Don’t skip this! Two tablespoons adds a bright, briny kick that makes the whole filling taste unmistakably like dill pickle.
- Kosher dill pickles – they’re firm, tangy, and not too sweet. Drain them well before dicing so the filling doesn’t get too watery. If needed, use bread and butter pickles for a sweeter, milder version.
- Fresh dill weed – fresh dill is perfect, especially in the spring, for a bright and fresh flavor. You can also use dried dill weed if needed but half the amount since it’s more potent.
How To Make Dill Pickle Deviled Eggs
Bring a pot of water to a boil, then gently lower in the eggs. Cover the pot and let them cook for about 12 minutes, then cool them completely in cold water.
Here’s one of my favorite tricks to peel eggs: tap the egg on both ends and all around to start cracking, then gently roll it on the counter to create fine cracks all over. Grab the shell with the thin white membrane underneath, it it helps the shell come off much easier.
Slice the eggs in half and carefully pop the yolks out into a mixing bowl, keeping the whites intact. Mash the yolks really well until smooth. For an extra creamy texture, you can push them through a fine mesh sieve or use a potato ricer.
Add the mayonnaise, Dijon mustard, pickle juice, diced pickles, minced dill, salt, and pepper. Mix until completely smooth and well combined.
The easiest way to fill deviled eggs is to use a large enough piping bag and transfer the filling into a piping bag. Cut off the opening that’s about 1/2 inch wide.
Generously fill the egg white cups with the pickle egg yolk filling. Don’t be shy, you’ll have enough. And decorate with some sliced of diced pickles and dill weed.
Tips for the Best Dill Pickle Deviled Eggs
This is already a very easy appetized and I have a few tips to make it taste better and easier to handle:
- Don’t overcook the eggs – it can make the yolks too dry and crumbly, grey sulfur ring could form, and it will be harder to peel.
- Use pickle juice for flavor – it adds more tang and brightness without extra ingredients.
- Mash the yolks well – smoother filling means better texture.
- Use a piping bag – it’s makes it much easier to fill two dozen deviled eggs, and you’ll get a more professional look.
- Chill before serving – These are best served cold. If making close to serving time, refrigerate assembled eggs covered for 20-30 minutes before bringing them out.
Make Ahead and Storing Suggestions
- Make ahead:
- You can make the hard boiled eggs up to 5 days in advance. Store peeled, boiled eggs in an airtight container in the fridge.
- The filling can be made up to 2 days ahead and stored in a sealed container or sealed piping bag in the refrigerator. Assemble just before serving for the best presentation and texture.
- Storage: Leftover assembled deviled eggs keep in an airtight container in the fridge for up to 2 days. Store in a single layer!
- A note on assembled vs. not assembled: If you know you’re making them more than a few hours ahead, it’s better to keep the whites and filling separate and assemble right before serving. Pre-assembled eggs can weep a little liquid into the cavity as they sit.
Safety When Serving Deviled Eggs
Deviled eggs is a popular party appetizer and a great snack to make with leftover eggs, just remember:
- Make sure that deviled eggs stay at room temperature for no more than 2 hours!
- If you plan to have them stay out for longer, nestle the tray with deviled eggs on ice or use a special chilled serving tray. That will keep the temperature down and extent shelf life.
Recipe FAQs
Could be too much mayo or too much pickle juice. Make sure to drain the diced pickles before mixing them in. Also, don’t exceed 2 tablespoons of pickle juice in the filling.
Absolutely. A small spoon works fine. For a cleaner look, a zip-lock bag with one corner snipped off makes a great improvised piping bag.
Kosher dill pickles are the gold standard here because they are firm, tangy, not too sweet. If you love bread and butter pickles, you may enjoy that in the deviled eggs instead.
Yes! Relish works as a substitute but it’s not my favorite because it’s softer so there will be less crunch. It’s often sweeter than chopped dill pickles and has more liquid. So squeeze out a lot of the juice and watch the texture of the filling.
Ha, this is a common issue and I gotta say, I’ve had some get away from me. Try:
– Using a special deviled egg tray.
– Adding a tiny dab of filling under each egg to “anchor” it.
– Serving them on a bed of greens.
Use a deviled egg carrier if you have one or place them tightly side by site in a food storage container so they don’t move. Keep them chilled with an ice packs and a cooler if traveling.
More Fun Party Appetizer Ideas
If you love pickle-forward appetizers, my Pickle Dip is a must-make, creamy, tangy, and comes together in 5 minutes. The classic Stuffed Mushrooms with garlic and cream cheese are always the first ones gone, and the Reuben Stuffed Mushrooms bring that same corned beef and sauerkraut magic in one perfect bite. If you’re putting together a bigger spread, Crab Stuffed Mushrooms and Sausage Stuffed Mushrooms round out an impressive appetizer table beautifully.
If you need more ideas on what to do with hard boiled eggs, egg-based salads like my Jalapeño Cheddar Egg Salad and Bacon and Green Onion Egg Salad are two of my favorites for using up extra hard boiled eggs.
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Dill Pickle Deviled Eggs Recipe
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 Tbsp pickle juice
- 2 oz kosher dill pickles diced
- 1/2 Tbsp dill weed minced
- salt to taste
- fresh cracked black pepper to taste
Garnish:
- Sliced kosher dill pickles
- fresh dill weed
Instructions
Hard Boiled Eggs:
- Bring a large pot of water filled about 3-4 inches up with water to boil.
- Use a slotted spoon to add eggs gently to the bottom of the pot. Eggs should fit comfortably in one layer.
- Lower the heat to slightly below medium, cover the pot with a lid (make sure steam can escape), and cook for 12 minutes.
- When time is up, pour off the hot water and run the eggs under cold running water for a few minutes. Or fill the pot with cold water, changing and refilling a couple of times until eggs are cooled.
Peel Hard Boiled Eggs:
- Once the eggs are cooled enough to handle, start by tapping it on the board at the top and bottom to crack and the all around.
- Once they are cracked all around, gently roll the egg with your palm on the cutting board to crack it finely add around. This created finer cracks and loosens the shell.
- Start peeling the egg and make sure to grab the clear white membrane that's under the shell. Grab the shell WITH that membrane and pull off. The membrane will help pull the shell off nice and easy. Gently pull off the shell.
Prepare the Filling:
- Use a sharp knife to cut eggs in half, length-wise. Gently take the egg yolks out of the egg whites, trying not to crack the egg white.
- Add all the yolks into a mixing bowl and break them up with a fork as much as you can, until no lumps remain. Tip: for extra smooth, velvety consistency, push the cooked egg yolks through a fine-mesh sieve or use a potato ricer.
- Mix yolks with mayonnaise, Dijon mustard, pickle juice, diced pickles, dill weed, salt, and black pepper. Mix everything until smooth and completely combined.
- Transfer the egg yolk mixture into a piping bag.
- Lay all egg whites cut side up and use the piping bag to fill each cup generously. Fill the eggs pretty generously, you will have enough yolk mixture.
- Top off filled eggs with some slices of pickles and dill weed to decorate.
Nutrition
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Categories:
Appetizer Recipes, Brunch Recipes, Easter Recipes, Egg Recipes, Gluten Free Recipes, Snack Ideas,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
