These Dill Pickle Deviled Eggs are a fun twist on the classic recipe! They’re creamy, tangy, and packed with a burst of flavor from dill pickles, making them a crowd favorite.
Whenever I make these, they disappear in minutes! It’s great to share them with friends, and I like to add a sprinkle of paprika on top for a colorful touch. Yum!
Key Ingredients & Substitutions
Eggs: Large eggs work best for this recipe, but medium or extra-large eggs can also be used. Boiling fresh eggs might make peeling tricky, so older eggs are generally easier to peel!
Mayonnaise: I prefer classic mayonnaise for its creamy texture, but you can substitute it with Greek yogurt for a lighter version or avocado for a twist.
Dill Pickle Juice: This adds tanginess! If you’re out, lemon juice can be a good substitute as it also gives a pleasant acidity.
Dill Pickles: Use any pickles you enjoy, such as sweet relish or bread-and-butter pickles if you prefer a sweeter taste. Just chop fine to keep that texture!
Dijon Mustard: If you don’t have Dijon, yellow mustard or even spicy brown mustard can work in a pinch!
How Do You Get Perfectly Peeled Hard-Boiled Eggs?
Peeling eggs can be frustrating! Here are some tips to help with that:
- Use older eggs if possible; they tend to peel more easily than very fresh ones.
- After boiling, place the eggs in cold water immediately to cool them down and stop the cooking process.
- Gently tap the egg on a hard surface and roll it lightly to create cracks. This makes peeling easier!
Follow these tips, and you’ll have beautifully peeled eggs ready for your deviled eggs!
Dill Pickle Deviled Eggs Recipe
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 Dijon mustard
- 1/2 teaspoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Smoked paprika, for garnish
- Fresh dill sprigs, for garnish
- Small slices of dill pickle, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the eggs, plus an additional 30 minutes for chilling. In total, you’ll need around 45 minutes to enjoy these delicious Dill Pickle Deviled Eggs!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan and covering them with cold water. Make sure the water rises about an inch above the eggs. Bring the water to a rolling boil over high heat.
2. Let Them Cook:
Once the water is boiling, cover the pan with a lid, remove it from the heat, and let the eggs sit for 10-12 minutes. This will cook the yolks perfectly without turning them gray!
3. Chill the Eggs:
After the time is up, drain the hot water and transfer the eggs to a bowl filled with ice water. Allow them to cool for at least 5 minutes to make peeling easier.
4. Prepare the Egg Whites:
Peel the cooled eggs gently and slice each in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Set aside the empty egg whites on a serving platter.
5. Make the Filling:
Using a fork, mash the yolks and then add the mayonnaise, dill pickle juice, chopped dill pickles, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until everything is combined and creamy.
6. Fill the Egg Whites:
Take a spoon or a piping bag, and fill each egg white half with the yolk mixture until they look nice and full.
7. Garnish:
Sprinkle a touch of smoked paprika on top of each deviled egg for some added flavor and color.
8. Final Touches:
Finish by garnishing each deviled egg with a small slice of dill pickle and a sprig of fresh dill for that perfect presentation.
9. Chill & Serve:
Refrigerate the deviled eggs for at least 30 minutes to let the flavors meld together. Serve chilled and enjoy as a delightful appetizer or party snack!
Enjoy your tangy and creamy Dill Pickle Deviled Eggs with friends and family! They’re sure to be a hit!
Can I Use Egg Alternatives for This Recipe?
While traditional deviled eggs rely on chicken eggs, some people use tofu or chickpeas as egg substitutes for a vegan take. For tofu, blend silken tofu with the other filling ingredients until smooth. Keep in mind that the texture will differ from classic deviled eggs.
What If I Don’t Have Dill Pickle Juice?
No problem! If you’re out of dill pickle juice, you can use lemon juice or vinegar as substitutes to maintain the tangy flavor. Just start with a smaller amount and adjust to taste.
How to Store Leftover Deviled Eggs?
Store any leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. Keep them separated to prevent sogginess, and always cover them to protect against odors.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the egg filling a day in advance and store it in the fridge. Just fill the egg whites just before serving to maintain their freshness and prevent sogginess.
