Description
These Dill Pickled Deviled Eggs are creamy, tangy, and bursting with flavor. With dill pickles and a touch of pickle juice, this recipe puts a zesty twist on a classic. Perfect for holidays, potlucks, or anytime snacking!
Ingredients
6 large eggs – slightly older eggs peel more easily
3 tablespoons mayonnaise – use a good-quality mayo for creaminess
1 teaspoon yellow mustard – adds a tangy kick (or Dijon for bolder flavor)
1 tablespoon pickle juice – straight from the jar for that briny punch
1 teaspoon dried dill – or fresh dill if you have it on hand
2 tablespoons finely diced dill pickles – for crunch and extra flavor
Salt and freshly ground black pepper, to taste
Paprika, for garnish (optional)
Instructions
Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10–12 minutes. Transfer immediately to an ice bath.
Once cooled, peel the eggs under running water.
Slice eggs in half lengthwise. Remove yolks and place them in a mixing bowl. Arrange whites on a serving tray.
Mash yolks with a fork until smooth. Stir in mayonnaise, mustard, pickle juice, and dill until creamy.
Fold in finely diced dill pickles. Season with salt and pepper to taste.
Spoon (or pipe) the mixture back into egg whites.
Garnish with paprika or fresh dill. Serve chilled.
Notes
Make ahead: Store filling and whites separately up to 2 days in advance. Assemble before serving.
For extra crunch, add pickle relish or top with a tiny pickle slice.
Keep chilled if serving outdoors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer / Snack
- Method: Boiling + Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: ~120
- Sugar: 1g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
Keywords: Dill Pickled Deviled Eggs, deviled eggs with pickles, pickle juice deviled eggs
