Description
These Zesty Dill Pickle Deviled Eggs take the classic deviled egg to new heights with a tangy, crunchy filling loaded with chopped dill pickles, fresh dill, and a splash of pickle juice — creamy, flavorful, and irresistibly addictive.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp finely chopped dill pickles
- 1 tbsp dill pickle juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika (plus extra for garnish)
- 1 tbsp chopped fresh dill (plus more for garnish)
- Salt and black pepper to taste
- Optional: 1 tsp relish or 1/2 tsp hot sauce for extra zest
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 10–12 minutes.
- Transfer eggs to an ice bath and let cool completely. Peel and slice each egg in half lengthwise.
- Gently remove yolks and place them in a small mixing bowl. Set the egg whites aside on a serving platter.
- Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, chopped pickles, pickle juice, garlic powder, onion powder, paprika, and chopped dill. Mix until creamy and well combined.
- Season to taste with salt and black pepper. Add more pickle juice for extra tang if desired.
- Spoon or pipe the filling back into the egg white halves.
- Sprinkle with smoked paprika and garnish with fresh dill before serving. Chill until ready to serve.
Notes
- Use spicy dill pickles for a little kick.
- For ultra-smooth filling, pulse the yolk mixture in a food processor.
- Make up to 24 hours ahead — store covered in the fridge until serving.
- Pairs perfectly with grilled meats, sandwiches, or as a holiday appetizer.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Appetizer / Snack
- Method: Boiled / Mixed
- Cuisine: American