Dill Pickle Deviled Eggs Recipe
If you love deviled eggs and you love pickles, this recipe is going to make you very happy. These dill pickle deviled eggs are creamy, tangy, and loaded with that bright, briny flavor. Perfect for parties, Easter, a summer cookout, and anytime. They’re incredibly easy to make with a few simple ingredients and eggs are easy to prep ahead.
Servings: 12
Calories: 128kcal
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
Calories: 128kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 206mg | Potassium: 69mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg