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This recipe for Dill Pickle Deviled Eggs is for all the pickle lovers! It takes hard boiled eggs and fills them with a tangy & creamy egg yolk filling with dill pickles and dill pickle juice. Perfectappetizerfor Easter brunch or it completes any holiday meal.
Make perfect hard-boiled eggs using my fail-proof, go-to method forInstant Pot Hard Boiled Eggs– the shells just peel right off. Promise!
Dill Pickle Deviled Eggs Recipe
This deviled egg recipe takes Classic Deviled Eggs and combines it with a subtle pickle flavor thanks to chopped dill pickles and dill pickle juice. If you’re a pickle lover then you’re going to love this fun twist to traditional deviled eggs.
Hard boiled eggs are cut in half so you’re left with egg white shells, and then the center is filled with a super creamy egg filling with a punch of flavor with ingredients like pickles, pickle juice, mustard, fresh dill, and creamy mayonnaise.
Ingredients Needed
- 12 Hard Boiled Eggs :Make sure the eggs are cold before making the deviled egg mixture with them. You don’t want to use warm eggs!
- Mayonnaise :For the best creamy texture and rich taste, you want to use full-fat mayonnaise in this recipe.
- Dijon Mustard
- Finely Chopped Dill Pickles
- DillPickle Juice :Measure out the pickle juice needed from the jar.
- Chopped Fresh Dill
- Kosher Salt
- Black Pepper
How To Make Delicious Deviled Eggs With Dill Pickles and Pickle Juice
Carefully peel the cooled hard-boiled eggs, while holding them under cold running water, and rinse of all the shell pieces from the egg. Cut each peeled egg in half lengthwise and then place the yolk, from the egg white halves, into a medium mixing bowl. Place the egg white halves onto a plate or serving platter.
Mash egg yolks using a fork. Add in the mayonnaise, dijon mustard, finely chopped dill pickles, pickle juice, chopped dill, salt & pepper. Stir until combined well and it’s a creamy mixture.
Spoon the deviled egg mixture into a Ziploc style bag, or a piping bag, and snip the bottom corner off. Pipe the egg mixture into each egg white halve. You can also just use a spoon and spoon the egg mixture into each egg white half.
Let the dill pickle deviled eggs chill in the fridge for at least 1 hour before serving.
Before serving, garnish each egg with a small dill pickle and/or chopped dill (fresh or dried).
Tips For Making Dill Pickle Deviled Eggs
- Chill The Hard-Boiled Eggs Before Using :Make sure that the cooked hard-boiled eggs are cold/chilled before beginning making the deviled eggs. An easy way to do this is to create an ice bath (a large bowl of ice water) and place eggs inside of it. When I make deviled eggs I boil the eggs the night before, peel the shells off, and then place the eggs inside an airtight container and refrigerate them overnight. I then prepared the deviled eggs the following day. This way the eggs are nice and chilled.
- Adjust Seasonings :Taste the egg yolk mixture before filling the egg whites, and adjust the seasonings as needed. Pickles can vary in their saltiness so depending on that, you may need more or less salt. If you’re unsure about an ingredient like the dijon mustard/black pepper then I suggest using a little bit, tasting the egg yolk mixture, and adding more if needed.
- Ensure Egg Yolk Mixture Is Well Mashed :When mashing the yolks, make sure the consistency is smooth and creamy. A smooth egg yolk filling always makes for the best deviled eggs.
- Pickles :Use high-quality pickles for the best flavor. Use either whole pickles or pickle spears for the best flavor. You can also adjust the amount of pickles used based on your preference for a more robust or mild pickle flavor.
How To Store Deviled Eggs
Deviled eggs are best served fresh (after the minimal fridge time), but if you need to prepare them ahead of time I do have a few tips; prepare the yolk filling and store it inside an airtight container, store the halved hard-boiled eggs on a plate covered with plastic wrap. Assemble the deviled eggs just before serving.
Leftover can be stored inside an airtight container, for up to 3 days, in the fridge. For best taste and presentation, I recommend serving the deviled eggs fresh after making them and after the short refrigeration time listed in the recipe.
Recipe FAQ’s
What Size Egg Is Best To Use When Making Deviled Eggs?
It’s best to use large eggs when making deviled eggs – this recipe has been tested and made with large eggs.
What Type of Pickle Is Best To Use?
Use your favorite pickle for this recipe! Use whole dill pickles and chop them up small, or try using pickle spears. My favorite pickles are the refrigerated cold pickles from the Clauseen brand. I also think it’s easer to chop up whole pickles vs. pickle spears.
Can I Use Dill Pickle Relish Instead of Fresh Dill Pickles?
I don’t recommend using dill pickle relish instead of chopped dill pickles. The flavor is slightly different than freshly chopped pickles and it has more liquid in it. If you choose to use the dill pickle relish, then I would omit the dill pickle juice or use less of it.
How Do I Lighten Up Deviled Eggs?
Use light mayonnaise, plain greek yogurt, or half mayo + half greek yogurt for a ‘lighter version’ of this recipe. Using greek yogurt will change the flavor of the deviled eggs, so if you want to lighten it up without a flavor change, then I recommend using light mayo instead.
What Are The Cooking Methods For Hard-Boiled Eggs?
There are several ways to cook hard-boiled eggs. My favorite method isInstant Pot Hard Boiled Eggs, but you can also makeStove Top Hard Boiled Eggs,Air Fryer Hard Boiled Eggs, or evenOven Baked Hard Boiled Eggs. Or if you prefer to save some prep time then buy some already hard-boiled eggs from the grocery store – although I don’t recommend this because they usually taste a bit different and are much firmer in texture.
MoreDill Pickle Recipes
- Dill Pickle Egg Salad Recipe
- Dill Pickle Pasta Salad
- Dill Pickle Chicken Salad
- Fried Pickle Dip
- Ham and Pickle Roll-Ups
More Egg Recipes To Try
- Egg Muffin Cups
- Deviled Egg Pasta Salad
- Egg Salad Sandwich with Bacon
- Football Deviled Eggs
- Tuna Egg Salad
Dill Pickle Deviled Eggs
Author Jessica – Together as Family
Course Appetizer
Cuisine American
Prep Time 15 minutes minutes
Chill Time 30 minutes minutes
Total Time 45 minutes minutes
This recipe for Dill Pickle Deviled Eggs is for all the pickle lovers! It takes hard boiled eggs and fills them with a creamy egg yolk filling with dill pickles and dill pickle juice, plus a few easy ingredients.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon dijon mustard
- 1 tablespoon dill pickle juice (from the pickle jar)
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried dill)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- thinly sliced or chopped pickles (optional garnish)
- chopped fresh dill, dried dill, or chives (optional garnish)
Instructions
Hard Boiled Eggs : Use your favorite method to cook the large eggs. Make sure the eggs are peeled and rinsed off well, and that they're cold before making the deviled eggs. A large bowl of ice water is a great way to do this.
* See notes below for ways to make hard boiled eggs.
12 large eggs
Carefully peel the cooled hard-boiled eggs, while holding them under cold running water, and rinse of all the shell pieces from the egg.
Cut each peeled egg in half lengthwise and then place the yolk, from the egg white halves, into a medium mixing bowl. Place the egg white halves onto a plate or serving platter.
Mash the egg yolks using a fork. Add in the mayonnaise, chopped dill pickles, dijon mustard, pickle juice, chopped dill, salt & pepper. Stir until combined well and it's a creamy mixture.
1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 tablespoon dijon mustard, 1 tablespoon dill pickle juice, 2 teaspoons chopped fresh dill, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
Spoon the deviled egg mixture into a Ziploc style bag, or a piping bag, and snip the bottom corner off. Pipe the egg mixture into each egg white halve. You can also just use a spoon and spoon the egg mixture into each egg white half.
Let the dill pickle deviled eggs chill in the fridge for at least 1 hour before serving.
Before serving, garnish each egg with a small dill pickle and/or chopped dill (fresh or dried).
thinly sliced or chopped pickles, chopped fresh dill, dried dill, or chives
Notes
Mustard : If you’re more sensitive to mustard, try starting with 1 teaspoon instead, and add more if needed. Dijon mustard has a stronger punch of flavor (more peppery) so yellow mustard is a good substitute for something less peppery.
Adjust Seasonings : Taste the egg yolk mixture before filling the egg whites, and adjust the seasonings as needed. Pickles can vary in their saltiness so depending on that, you may need more or less salt. If you’re unsure about an ingredient like the dijon mustard/black pepper then I suggest using a little bit, tasting the egg yolk mixture, and adding more if needed.
Ensure Egg Yolk Mixture Is Well Mashed : When mashing the yolks, make sure the consistency is smooth and creamy. A smooth egg yolk filling always makes for the best deviled eggs. Make sure the dill pickles are also very finely chopped/minced for a smooth filling.
Chill The Hard-Boiled Eggs Before Using : Make sure that the cooked hard-boiled eggs are cold/chilled before beginning making the deviled eggs. An easy way to do this is to create an ice bath (a large bowl of ice water) and place eggs inside of it. When I make deviled eggs I boil the eggs the night before, peel the shells off, and then place the eggs inside an airtight container and refrigerate them overnight. I then prepared the deviled eggs the following day. This way the eggs are nice and chilled.
Hard Boiled Eggs : I like to use the Instant Pot to make hard-boiled eggs. Here is an easy stove top method if you prefer that :
- In a medium saucepan, carefully place a single layer of eggs into the bottom of the pan. Cover the eggs with cold water and bring them to a boil over high heat. Once boiling, reduce heat to low, cover, and let it simmer for 10-12 minutes.
- When done, remove the eggs from the saucepan immediately into an ice water bath (fill a large bowl with ice and then water). Allow the eggs to cool completely and chill before starting the deviled eggs.
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
