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Dill Pickle Deviled Eggs

Dill pickle deviled eggs with creamy yolk filling are made by boiling, standing, and ice-chilling for clean peeling. Spoonable or pipeable filling is flavored with dill pickle juice, Dijon, fresh dill, and minced pickles.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for more even cooking.
Deviled egg filling
  • 0.5 cup mayonnaise Add gradually as needed for a smooth, spreadable texture.
  • 0.25 cup dill pickles, finely minced Minced very small so the filling is creamy, not crunchy.
  • 2 tbsp dill pickle juice Provides tang; taste before topping if you want it bolder.
  • 1 tsp Dijon mustard Balances richness with mild heat.
  • 1 tbsp fresh dill, chopped Use fresh for the best aroma.
  • 0.25 tsp garlic powder
  • 0.125 tsp salt
Garnish
  • 0.25 Small pickle slices and dill fronds for garnish Use as needed so each egg is finished consistently.

Equipment

  • 1 pot

Method
 

Boil, stand, and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. This step helps prevent overcooked yolks and makes peeling easier.
  3. Peel the eggs and halve them lengthwise. Keep the halves steady so the yolk side faces up.
Make the dill pickle yolk filling
  1. Mash the yolks with mayonnaise until smooth. Use a fork or masher to remove any large lumps.
  2. Add dill pickle juice, Dijon mustard, fresh dill, garlic powder, and salt to the yolks. Mix until the filling looks glossy and evenly combined.
  3. Fold in the minced dill pickles. Stop mixing when you no longer see dry yolk and the pickles are evenly distributed.
Fill and garnish
  1. Spoon or pipe the filling into the egg whites. Fill to the top for a clean, layered look.
  2. Top each deviled egg with a pickle slice and a dill frond. Arrange evenly on a platter so garnishes face upward.

Notes

Pro tip: mince the pickles very finely so the filling stays smooth enough to pipe. Refrigerate in a covered container for up to 3 days; serve cold. Freezing isn’t recommended for deviled eggs (the filling texture can turn watery). For a lighter option, swap mayonnaise for plain Greek yogurt (or half-and-half) while mixing the yolks.