Dill Pickle Deviled Eggs
Craving pickles? Try these Dill Pickle Deviled Eggs! FABULOUS! Creamy and tangy, these appetizers are a pickle lover's dream!
Servings: 24 deviled eggs
Calories: 56kcal
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.
Video
Nutrition
Serving: 1deviled egg | Calories: 56kcal