Recipe details
Snacks & Appetizers
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Dill Pickle Deviled Eggs
30min
6 servings
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Elevate your appetizer game with these tangy and creamy Dill Pickle Deviled Eggs. This twist on the classic deviled egg incorporates the zesty flavor of dill pickles, creating a perfect balance of savory and sour. The smooth, creamy yolk filling is enhanced with pickle juice and fresh dill, then garnished with pickle slices for extra crunch and visual appeal. These crowd-pleasing bites are ideal for potlucks, picnics, or as a unique addition to your holiday spread.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
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Sugar
0 g
0 g
Allergen Content
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Eggs
Ingredients
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Steps
Read instructions and get ready to cook
Boil eggs
Place eggs in a pot, cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes.
Cool eggs
Transfer eggs to an ice bath to cool completely.
Peel eggs
Carefully peel the cooled eggs and cut in half lengthwise.
Prepare filling
Remove yolks and place in a bowl. Mash yolks with a fork.
Mix filling
Add mayonnaise, mustard, chopped pickle, pickle juice, fresh dill, salt, and pepper to the yolks. Mix until smooth.
Fill egg whites
Spoon or pipe the filling into the egg white halves.
Garnish
Sprinkle paprika over the filled eggs. Top each with a small slice of dill pickle.
Chill
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve
Arrange on a serving platter and enjoy your Dill Pickle Deviled Eggs.
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