Dill Pickle Deviled Eggs Recipe

Flavorful deviled eggs on a serving board with fresh herbs and cornichons nearby.

5 from 1 vote

Dill Pickle Deviled Eggs Recipe

Dill pickle deviled eggs combine the creamy richness of deviled eggs with the tangy zest of dill pickles, creating a flavorful twist on a classic appetizer.

Prep Time10

Cook Time11

Total Time21

Course: Appetizer

Cuisine: American

Servings: deviled eggs

Calories: 64kcal

Author: Cassie Johnston

Ingredients

6 eggs
¼ cup mayonnaise
1 tablespoon finely minced dill pickle
1 teaspoon yellow mustard
2 teaspoons pickle juice
1 teaspoon fresh dill minced
⅛ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika garnish
Optional garnishes: Additional pickle slices, fresh dill, and paprika.

Instructions

Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.
Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.
Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.
Remove the eggs from the water, test one. Once done to desired consistency, shock the eggs in an ice bath.
Let them cool completely before peeling.
When the eggs are cool, peel them under cool running water.
Slice the eggs in half and remove the yolk from both sizes. Place the yolks in a small bowl and set the egg whites aside.
Add the mayonnaise, minced pickles, mustard, pickle juice, fresh dill, salt and pepper and mix until well combined. You can use a fork, spoon, or electric mixer on low.
Fill each egg white half with the yolk mixture.
Garnish with pickle slices, fresh dill, and paprika.

Notes

Steaming your eggs for 11 minutes will give you creamy yolks that are just slightly firm. If you like firmer yolks, you'll want to increase the amount of time you steam your eggs!
You can swap Greek yogurt for the mayonnaise in this recipe if you're not a fan of mayo!

Nutrition