|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*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.|
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.
"This recipe is perfect for dill pickle fans. I tried it with minced pickles, as well as dill pickle relish. The relish is easier but makes for a slightly runny filling. I also tried topping a few eggs with smoked paprika and really loved that extra layer of flavor. Aleppo pepper would be great too." — Danielle Centoni
6 large eggs
3 to 4 tablespoons mayonnaise
2 tablespoons dill pickle, minced
1 teaspoon minced or grated onion, optional
1 teaspoon dill pickle juice
1 teaspoon yellow mustard, or Dijon mustard
1 teaspoon fresh dill, finely chopped, or 1/2 teaspoon dried dill
Kosher salt, to taste
Freshly ground black pepper, to taste
Paprika, for garnish
Gather the ingredients.
Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
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.
Drain the eggs and then cover them with ice-cold water. When the eggs are cool, peel under running water.
Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.
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.
Using a spoon or a piping bag, mound the yolk mixture into the egg white halves.
Sprinkle the eggs lightly with paprika before serving.
- 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.
- 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."