Dill Pickle Deviled Eggs are the perfect appetizer for all you pickle lovers out there! The filling is a mix of mayonnaise, dill pickles, pickle juice, and yellow mustard. Then, I top each with fresh dill and extra pickle bits for the ‘dill’icious’😜 finishing touch. If you are on the dill pickle bandwagon like I am, you will also love my Dill Pickle Dip and Dill Pickle Cheese Ball!
Ingredients & Substitutions
- Eggs: I used a dozen eggs for this recipe, and it’s super easy to hard-boil them ahead of time. Just boil the eggs, let them cool, and store them in the refrigerator (shells on) for up to a week. When you’re ready to whip up the deviled eggs, peel, slice, and get started—it makes this appetizer prep a breeze!
- Mayonnaise: Mayonnaise is the base of the filling, making it nice and creamy. If you don’t have any mayonnaise, make your own! For a lighter option, you could use Greek yogurt or sour cream. But, that will change the flavor.
- Pickles: Chop up some dill pickles, enough to have for the filling and to add as a topping! If you are out of dill pickles, you could use sweet pickles or bread-and-butter pickles. Other pickles will give the eggs a different flavor, but will still be delicious!
- Dill Pickle Juice: For even more dill flavor, I added a tablespoon of pickle juice to the filling. In a pinch, you could use lemon juice.
- Mustard: Simple yellow mustard is all you need for the filling. Try using Dijon mustard instead for a slightly spicier, more complex flavor.
- Fresh Dill: For the most authentic dill flavor, chop up some fresh dill for garnish. If you don’t have fresh dill, dill weed could work, too. Just be mindful that dill weed (dried dill) is more concentrated, so you don’t need much!
How To Pipe Deviled Eggs Perfectly {With or Without a Piping Bag}
To pipe the yolk mixture, fill a piping bag with the filling (or use a plastic sandwich bag and cut off a small tip). Gently squeeze the bag to fill each egg white, starting in the center and working your way out. If you don’t have a piping bag or plastic sandwich bag, you can also use a spoon to scoop and fill the eggs. Then, don’t forget to add a little garnish like fresh dill or pickles on top!
How To Make Deviled Eggs Ahead Of Time For Easy Party Prep
It is easy to prep the egg whites and filling a day ahead! Just store the egg whites in an airtight container and the filling in a separate one in the refrigerator. When it’s time to serve, assemble, add your garnishes, and enjoy! (But seriously, try not to eat them all before sharing!) It’s a total game-changer for getting everything ready without the last-minute stress.
How To Store Dill Pickle Deviled Eggs
To store leftover deviled eggs, put them in an airtight container and refrigerate them right away. If I can’t fit them in a single layer, I place a piece of wax paper between the layers so they don’t stick together. If you have extra filling, store it in a separate airtight container. For the best taste and safety, eat the leftovers within 2 days.
Dill Pickle Deviled Eggs
Ingredients
- 12 large eggs
- 5 tablespoons mayonnaise
- 2 tablespoons finely chopped dill pickles, plus more for garnish
- 1 tablespoon dill pickle juice
- 2 teaspoons yellow mustard
- fresh dill, finely chopped, for garnish
Instructions
- In a large pot, arrange the eggs in one layer. Fill with water until about ½-inch above the eggs.
- Bring the pot to a boil, stirring occasionally to balance the yolks. Once boiling, cover and remove from the heat. Let sit for 14 minutes.
- While the eggs are cooking, prepare an ice-water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
- Peel the eggs under water and pat dry with a paper towel. Using a sharp knife, halve the eggs and gently remove the cooked yolks to a medium bowl using a small spoon. Set the egg whites aside.
- To the yolks, add mayonnaise, chopped dill pickles, pickle juice, and mustard. Mash the yolks with a fork and mix to combine. (You could also use a handheld mixer.)
- Spoon or pipe the yolk mixture into each of the egg white wells.
- Sprinkle fresh dill and diced pickles over each egg.
- Serve immediately. Or, refrigerate if making ahead and serve when ready.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
l loved these deviled eggs! The dill flavor is there, and the pickle juice makes them just salty enough.
Elizabeth
And here is another deviled egg recipe I love! I got just the right amount of dill flavor in each bite, but it was not overpowering. Perfect!
Annabelle
I liked these. They are a good way to get your dill pickle fix.
Bella
These dill pickle deviled eggs are awesome! The pickle flavor is just the right amount of tangy, and they’re so creamy.
Selena
If you love pickles, these are for you! The tangy pickle and creamy filling make the perfect combination.
I’ve been making them this exact way for 50 years. I rarely deviate, usually regret when I do.
Oh wow!! If you’ve enjoyed and shared them for 50 years then I know they are amazing! I usually have a lot of people leave the puke emoji when I post deviled eggs recipes. 😂