Dill Pickle Deviled Eggs are a fun twist on a classic snack! Creamy yolk and zesty dill pickles come together to create a burst of flavor in every bite.
These eggs are perfect for parties or just a tasty treat at home. I love serving them with a sprinkle of paprika on top. They always get gobbled up!
Key Ingredients & Substitutions
Eggs: Large eggs are a must for this recipe. If you’re concerned about cholesterol, you can use egg whites or egg substitutes instead, but whole eggs give the best flavor and texture.
Mayonnaise: I love using regular mayonnaise for creaminess, but you can swap with Greek yogurt or a plant-based mayo if you prefer a lighter option.
Dill pickles: The heart of this recipe! If you don’t have dill pickles, sweet pickles can be used, but it will change the flavor profile. Bread and butter pickles are a sweeter option as well.
Dill pickle juice: Don’t have any? A mix of vinegar and dill can work in a pinch to give that tangy flavor.
Mustard: Yellow mustard is common here, but Dijon mustard adds a nice kick. If you’re not a mustard fan, leaving it out will still yield tasty results.
How Do I Boil Eggs Perfectly for Deviled Eggs?
Cooking eggs perfectly is key to avoid a green ring around the yolk. Here’s a simple method to get your eggs just right:
- Place eggs in a saucepan in a single layer, cover with cold water by about an inch, and bring to a boil over medium-high heat.
- Once boiling, cover the saucepan and remove from heat. Let the eggs sit for 10-12 minutes.
- Transfer the eggs to an ice water bath to cool for at least 5 minutes before peeling. This helps prevent overcooking and makes peeling easier!
With these tips, your eggs will be perfectly cooked, making your deviled eggs even better!
Dill Pickle Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon dill pickle juice (from the jar)
- 2 tablespoons finely chopped dill pickles
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh dill sprigs, for garnish
- Small pickle slices, for garnish (optional)
How Much Time Will You Need?
This recipe will take approximately 20 minutes for prep, plus an extra 30 minutes for chilling. So, in total, you’re looking at about 50 minutes before the delicious Dill Pickle Deviled Eggs are ready to enjoy!
Step-by-Step Instructions:
1. Boiling the Eggs:
Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. When the water reaches a rolling boil, cover the saucepan, remove it from the heat, and let the eggs sit for 10-12 minutes. This gentle cooking will give you perfect hard-boiled eggs without that green ring around the yolk!
2. Cooling the Eggs:
After the time is up, carefully drain the hot water from the saucepan. Transfer the eggs to a bowl filled with ice water to cool for at least 5 minutes. This helps stop the cooking and makes the eggs easier to peel.
3. Preparing the Filling:
Once the eggs are cool, peel them and slice each egg in half lengthwise. Gently remove the yolks and place them into a mixing bowl. Set the egg whites aside on a serving plate. Use a fork to mash the yolks until they’re nice and crumbly.
4. Mixing the Ingredients:
Add the mayonnaise, dill pickle juice, finely chopped dill pickles, yellow mustard, white vinegar, salt, and black pepper to the mashed yolks. Stir and mix everything until it’s smooth and creamy. Adjust seasoning to taste if you’d like!
5. Assembling the Eggs:
Spoon or pipe the creamy yolk mixture back into each of the egg white halves. Don’t worry if they aren’t perfect – a little rustic is charming!
6. Garnishing:
Lightly sprinkle paprika over the top of each egg for a pop of color. For that touch of freshness, add a small sprig of dill or a slice of pickle on top of each egg if you wish.
7. Chilling:
For the best flavor, cover the eggs and chill them in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully!
Enjoy your tangy, savory Dill Pickle Deviled Eggs at your next gathering or just as a delicious snack at home!
Can I Use Different Eggs for This Recipe?
Absolutely! While large eggs are standard here, you can use medium or extra-large eggs. Just keep an eye on the boiling time, as smaller eggs may cook faster.
What If I Don’t Have Dill Pickle Juice?
No worries! You can substitute with an equal amount of vinegar or a combination of vinegar and a little bit of dill to give you that tangy flavor. Just keep tasting until you achieve your desired flavor!
How Should I Store Leftover Deviled Eggs?
Store any leftover deviled eggs in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Just note that the eggs may absorb some of the filling’s moisture, so it’s best to eat them within the first couple of days for the best texture.
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the filling a day in advance and store it separately in the fridge. Just fill the egg whites with the mixture on the day you plan to serve them to keep them fresh and flavorful!
