Dill pickle deviled eggs are a fun twist on a classic snack! They combine creamy egg yolks with tangy dill pickles and a sprinkle of dill, giving each bite a zesty kick.
They’re perfect for parties or just a tasty treat at home. I love how easy they are to make—just mix, fill, and serve! Plus, who can resist that crunchy, pickly flavor? 🥚🥒
Key Ingredients & Substitutions
Eggs: Large eggs are best for this recipe. If you have medium eggs, that’s fine too; just note the filling could be slightly less than with larger ones.
Mayonnaise: Traditional mayo adds creaminess. If you prefer a lighter option, use Greek yogurt. It offers a nice tang and is a healthier choice!
Dill Pickle Relish: You can use finely chopped dill pickles if relishes aren’t available. Just adjust the amount based on how chunky you want your filling.
Mustard: Yellow mustard is standard, but Dijon mustard adds a nice twist if you like a bit more flavor. Use what you have on hand!
How Do I Cool the Eggs Quickly?
Cooling the eggs in an ice bath is a must to make peeling easier! Here’s how:
- After boiling, carefully drain the hot water off the eggs.
- Immediately transfer them to a bowl filled with ice and cold water.
- Let them sit for about 5 minutes to stop the cooking process.
This step helps prevent the yolks from turning green and makes peeling a breeze!
What’s the Best Way to Fill the Egg White Halves?
Filling the egg white halves can be done in a few ways:
- Use a spoon: Scoop the filling and press it in gently.
- Piping bag: For a fancier look, put the yolk mixture in a piping bag to create swirls.
- Zip-top bag: Fill one and snip the corner to pipe easily.
Whichever method you choose, aim for a nice, generous amount of filling in each half!
How to Make Dill Pickle Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons dill pickle relish (or finely chopped dill pickles)
- 1 teaspoon yellow mustard
- 1 teaspoon pickle juice (from the jar of pickles)
- Salt, to taste
- Freshly ground black pepper, to taste
- Smoked paprika, for garnish
- Thin slices of dill pickle, for garnish
- Fresh dill sprigs, for garnish
How Much Time Will You Need?
This recipe will take about 20-25 minutes to prepare, plus 30 minutes to chill in the refrigerator. So, in total, you’re looking at around 1 hour from start to finish.
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with water about an inch above the eggs. Heat the saucepan over high heat until the water comes to a boil. Once it starts boiling, turn off the heat, cover the pan, and let it sit for 10-12 minutes to cook the eggs perfectly.
2. Cool the Eggs:
After the cooking time is up, drain the hot water from the saucepan. Then, place the eggs in an ice bath, which means moving them to a bowl filled with ice and cold water for about 5 minutes. This step cools the eggs quickly and makes them easier to peel!
3. Prepare the Egg Whites:
Once cooled, peel the eggs carefully and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl while setting the egg whites on a serving platter.
4. Make the Filling:
Using a fork, mash the yolks. Then, add the mayonnaise, dill pickle relish, yellow mustard, and pickle juice. Mix everything together until it’s creamy and well blended. Don’t forget to taste it and season with salt and pepper according to your liking!
5. Fill the Egg Whites:
Now it’s time to fill those egg white halves! You can either use a spoon to scoop the yolk mixture into the eggs or use a piping bag with a star tip for a fancier touch. Fill each egg half generously with the filling.
6. Garnish and Chill:
For the finishing touches, place a thin slice of dill pickle and a sprig of fresh dill on top of each deviled egg. Sprinkle a little smoked paprika over them to add flavor and a pop of color. Finally, cover and chill in the refrigerator for about 30 minutes until you are ready to serve!
7. Enjoy!
These tangy, creamy dill pickle deviled eggs are delightful for any occasion. Enjoy them as an appetizer or snack, and watch them disappear!
Can I Use Store-Bought Egg Salad Instead of Homemade?
Yes, you can use store-bought egg salad as a shortcut! Just mix in some dill pickle relish and pickle juice for that signature flavor before filling the egg whites.
How Do I Store Leftover Deviled Eggs?
Store the leftover deviled eggs in an airtight container in the refrigerator. They should be good for up to 3 days. If you plan to make them ahead, consider keeping the filling separate from the egg whites until you’re ready to serve.
Can I Make These in Advance?
Absolutely! You can boil and prepare the eggs a day ahead. Just keep the filled eggs refrigerated until you’re ready to enjoy them, ideally the same day for the best freshness.
What If I Don’t Have Pickle Juice?
If you don’t have pickle juice, feel free to substitute it with a splash of vinegar or lemon juice for acidity. It won’t be exactly the same, but it will still add that tangy kick!