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Dill Pickle Deviled Eggs

Dill Pickle Deviled Eggs with creamy yolk filling, minced dill pickles, and pickle-juice tang. Boiled, chilled, then piped for a smooth texture topped with pickle slices and dill fronds.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 169
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs
1/2 cup mayonnaise
  • 0.5 cup mayonnaise
1/4 cup dill pickles, finely minced
  • 0.25 cup dill pickles finely minced
2 tablespoons dill pickle juice
  • 2 tbsp dill pickle juice
1 teaspoon Dijon mustard
  • 1 tsp Dijon mustard
1 tablespoon fresh dill, chopped
  • 1 tbsp fresh dill chopped
1/4 teaspoon garlic powder
  • 0.25 tsp garlic powder
1/8 teaspoon salt
  • 0.125 tsp salt
Small pickle slices and dill fronds for garnish
  • 1 pickle slices small, for garnish
  • 1 dill fronds for garnish

Equipment

  • 1 sheet pan

Method
 

Boil, cool, and prep the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes (no heat).
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the dill pickle filling
  1. Mash the yolks with mayonnaise, dill pickle juice, Dijon mustard, fresh dill, garlic powder, and salt until smooth.
  2. Fold in the minced dill pickles until evenly distributed.
Fill and garnish
  1. Spoon or pipe the filling into the egg whites.
  2. Top each egg with a pickle slice and a dill frond for garnish.

Notes

For the cleanest filling, keep the yolks and yolk bowl warm for just a moment after peeling, then mash thoroughly until glossy before folding in minced dill pickles. Store assembled deviled eggs covered in the refrigerator up to 2 days; garnish can wilt, so add pickle slices and dill fronds right before serving. Freezing isn’t recommended because the texture of the eggs and mayonnaise changes. For a lighter option, use reduced-fat mayonnaise and keep the rest the same for the same dill-pickle tang.