Simple Dill Pickle Deviled Eggs (Printer-friendly)
Tangy deviled eggs loaded with dill pickles and fresh herbs. Perfect appetizer for parties and picnics.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 3 tablespoons mayonnaise
03 - 2 tablespoons finely chopped dill pickles
04 - 1 teaspoon pickle juice
05 - 1 teaspoon Dijon mustard
06 - 1 tablespoon fresh dill, finely chopped
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - Sliced dill pickles or fresh dill sprigs (optional)
09 - Smoked paprika (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and remove from heat. Let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath or run under cold water until cooled completely. Peel eggs gently.
03 - Slice eggs in half lengthwise. Carefully remove yolks and place them in a mixing bowl. Arrange egg whites on a serving platter.
04 - Mash yolks with a fork. Add mayonnaise, chopped dill pickles, pickle juice, Dijon mustard, and fresh dill. Mix until smooth. Season to taste with salt and pepper.
05 - Pipe or spoon yolk mixture back into the egg white halves.
06 - Garnish with sliced dill pickles, fresh dill, or a sprinkle of smoked paprika, if desired. Chill until ready to serve.
# Expert Advice:
01 -
- The pickle brine creates this incredible brightness that cuts through the rich yolk filling
- They come together in under 30 minutes but taste like you spent forever perfecting them
02 -
- Fresh eggs are actually harder to peel, so use eggs that have been in your fridge for at least a week
- The filling tastes better after it sits for an hour, so do not be afraid to make these ahead of time
03 -
- Use a zip-top bag with the corner snipped off if you do not own a piping bag
- The filling keeps for 3 days in the fridge if you want to enjoy it as a dip for crackers