Dilly Deviled Eggs

deviled eggs with dill
Deviled eggs with dill and paprika. Diana Rattray
  • 32 mins
  • Prep: 15 mins,
  • Cook: 17 mins
  • Yield: 6 Servings
Ratings (8)

These delicious deviled eggs are a flavorful combination of egg yolk filling with dill pickle, dried dill weed, and dill pickle juice, along with mayonnaise and a little mustard.

Related Recipe: Southern-Style Deviled Eggs

What You'll Need

  • 6 to 7 large eggs
  • 3 to 4 tablespoons mayonnaise
  • 2 tablespoons dill pickle (minced)
  • Optional: 1 teaspoon onion (minced or grated)
  • 1 teaspoon dill pickle juice
  • 1/2 teaspoon dried dill (or 1 teaspoon fresh finely chopped dill)
  • 1 teaspoon mustard (yellow or Dijon)
  • Salt and black pepper to taste
  • Dash paprika

How to Make It

  1. Put the eggs in a medium saucepan and cover with water to about an inch above the eggs. 
  2. Cover the saucepan and bring to a full rolling boil over high heat. Leaving the cover on the pan, remove  from the heat and let stand for 17 minutes. 
  3. Drain the eggs and then cover them with ice cold water. When the eggs are cold, peel under running water. See some tips for peeling hard-cooked eggs below.
  4. Slice  the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl. With a fork, mix the yolks with three tablespoons of mayonnaise, chopped pickle, onion, if using, pickle juice, dill weed, and mustard. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.
  1. Tip: To keep the eggs from wobbling, cut a thin, small slice off the bottoms of the egg white halves.
  2.  Using a small spoon or cookie scoop, mound the egg white halves with the yolk mixture. 
  3. Sprinkle the eggs lightly with paprika before serving.

Makes 6 servings of 2 halves each.

Tips for Peeling Hard-Cooked Eggs

  • For easier peeling, use eggs which aren't very fresh. Eggs nearer the expiration date will peel more cleanly. 
  • Some people believe white eggs peel easier than brown eggs, but it doesn't seem to be a consistent finding.
  • Let the eggs stand in the ice water until thoroughly cooled.
  • Crack the ends of the shell, then gently roll the egg on the counter to crack all over.
  • Start the peeling at the wide end of the egg where there is a bit of air under the shell.
  • One last tip, boil a few extra eggs in case some won't peel cleanly. 
     

See Also

How to Tell if Eggs Are Fresh

Top 12 Deviled Egg Recipes
 

Nutritional Guidelines (per serving)
Calories 115
Total Fat 10 g
Saturated Fat 2 g
Unsaturated Fat 3 g
Cholesterol 154 mg
Sodium 150 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)