Dill Pickle Deviled Eggs (Printable)

Creamy deviled eggs with tangy dill pickles, ideal for appetizers or parties.

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 tablespoons dill pickles, finely chopped
04 - 1 tablespoon dill pickle juice
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon fresh dill, finely chopped
07 - Salt, to taste
08 - Black pepper, to taste

→ Garnish

09 - 1 tablespoon dill pickle, finely diced (optional)
10 - Pinch of smoked paprika (optional)
11 - Fresh dill sprigs

# How-To Steps:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 12 minutes.
02 - Drain hot water and transfer eggs to an ice bath. Let cool for 5 minutes, then peel the shells.
03 - Slice eggs lengthwise and carefully remove yolks into a mixing bowl.
04 - Mash yolks with a fork, then add mayonnaise, chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper. Mix until smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the halved egg whites evenly.
06 - Top with optional diced pickles, a light sprinkle of smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Advice:

01 -
  • They taste like a dill pickle and a deviled egg had the perfect marriage, without any weird aftertaste.
  • You can make them ahead and they actually get better as they sit in the fridge, soaking up all that tangy flavor.
  • Everyone assumes you spent way more time on them than you actually did.
02 -
  • Don't skip the ice bath after boiling—peeling is genuinely effortless when the eggs are properly shocked cold, and it stops them from cooking further.
  • The filling gets better after a few hours in the fridge because all those flavors have time to become friends with each other.
03 -
  • If you're nervous about piping, just use two spoons to dollop the filling—it looks casual and rustic in the best way.
  • Keep a small bowl of extra pickle juice on hand while you're mixing so you can adjust the tang to exactly what you want.
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