Dill Pickle Deviled Egg Recipe
These dill pickle deviled eggs offer a unique twist on a classic recipe. Creamy filling infused with a tangy dill pickle flavor is a crowd pleaser!
Servings: 12
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Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp prepared yellow mustard
- 1 tsp pickle juice
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp fresh dill finely chopped
- 2 dill pickles sliced
Instructions
- Start with peeled, hard boiled eggs.
- Cut the eggs in half and gently separate the egg yolks from the whites. Set aside the egg whites.
- In a small bowl, combine the filling ingredients with the egg yolk.
- Fill the egg whites with the egg yolk mixture and top with a slice of dill pickle.
- Garnish with fresh dill and serve at your next party or gathering.
Notes
- If you don’t have a cookie scoop, you can use a small spoon, piping bag, or Ziploc bag with the corner cut off to fill the egg halves with yolk mixture.
- Using a food processor is a quick way to mix your filling.
- When using a bag, a piping tip makes a pretty design. I find the easiest way, though, is to simply cut off a corner of the bag.
- These delicious deviled eggs should be stored in a single layer in the fridge, either in an airtight container or covered with plastic wrap, until ready to serve.
- If you are finding that your deviled egg mixture is too dry, add a bit of mayonnaise.
- Try adding a bit of cayenne pepper or hot sauce for a hint of heat.
- Dijon mustard could be used in place of yellow mustard.
- Want to make this easy recipe, but don’t have any pickles on hand? Substitute apple cider vinegar, lemon juice, lime juice, white wine vinegar, regular white vinegar, or even pickle relish for the pickle juice.
Nutrition
Serving: 1g | Calories: 68kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 152mg