Dilly Deviled Eggs

deviled eggs with dill
Diana Rattray
Prep: 15 mins
Cook: 17 mins
Total: 32 mins
Servings: 6 servings
Yields: 12 deviled eggs
Nutritional Guidelines (per serving)
115 Calories
10g Fat
1g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 115
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 11%
Cholesterol 154mg 51%
Sodium 150mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 5g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious deviled eggs are a flavorful appetizer thanks to chopped dill pickles, pickle juice, and fresh dill. It's easy to adjust the ingredients to taste, and you can add more or less mayonnaise to achieve the desired consistency. And, if you're planning to pipe your deviled egg filling, make sure to dice the pickles and onion extra small.

Double the recipe if you're having a party since no one can eat just one. These dilly deviled eggs are perfect for a summer gathering, Easter, game day, or brunch.

Ingredients

  • 6 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 teaspoon mustard (yellow or Dijon)
  • 1 teaspoon fresh dill, finely chopped (or 1/2 teaspoon dried dill)
  • Salt and pepper, to taste
  • Garnish: paprika

Steps to Make It

  1. Gather the ingredients.

  2. Place the eggs in a medium saucepan and cover with water to about an inch above the eggs. 

  3. 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. 

  4. Drain the eggs and then cover them with ice-cold water. When the eggs are cool, peel under running water.

  5. Slice  the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.

  6. With a fork, mash the yolks with 3 tablespoons of mayonnaise, the chopped pickle, onion (if using), pickle juice, mustard, and dill. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.

  7. Using a spoon or a piping bag, mound the yolk mixture into the egg white halves. 

  8. Sprinkle the eggs lightly with paprika before serving.

Tips

  • For easier peeling, use eggs that aren't super fresh. Eggs nearer the expiration date will peel more cleanly. 
  • Crack the ends of the shell then gently roll the egg on the counter to crack all over. Start peeling at the wide end of the egg where there is a bit of air under the shell.
  • Boil a few extra eggs in case some won't peel cleanly.
  • To keep the eggs from wobbling while working with them, cut a thin, small slice off the bottoms of the egg white halves.
  • If you plan to pipe the filling, make sure your opening is big enough to fit the thick filling through.

Recipe Variations

  • For a healthier deviled egg, swap some of the mayo for plain yogurt.
  • You can easily adjust the consistency of the filling by adjusting the amount of mayonnaise and pickle juice.
  • For a nice presentation, reserve a little fresh dill to garnish the finished deviled eggs.

How to Store

  • Hard-boil the eggs up to three days ahead of time. Store them in the fridge until ready to peel and prepare.
  • You can make these deviled eggs up to four hours ahead of time. Store them in the fridge until serving.
  • Store leftover deviled eggs in an airtight container in the fridge for up to two days. They are best eaten fresh.

What Is the Difference Between Deviled Eggs and Stuffed Eggs?

Deviled eggs and stuffed eggs are two different names for the same dish. Other names include the British spelling "devilled eggs" and "dressed eggs."

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