Dill Pickle Deviled Eggs
These Dill Pickle Deviled Eggs are the ultimate savory 4th of July appetizer — creamy, tangy, and packed with bold dill pickle flavor. Easy to make in just 20 minutes, they are perfect for cookouts, summer parties, and holiday gatherings.
Servings: 12 deviled eggs
Calories: 78kcal
Cost: 2
Equipment
- saucepan with lid
- steaming basket optional
- mixing bowl
- serving platter
- piping bag optional
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tbsp finely minced dill pickle
- 1 tsp yellow mustard
- 1 tsp pickle juice
- 1 tbsp fresh dill, chopped
- 0.25 tsp salt
- 0.25 tsp black pepper
- 12 pickle slices for garnish
- 1 tsp paprika for garnish
Instructions
- Fill the bottom of a saucepan with 1 to 2 inches of water and bring it to a boil over medium-high heat.
- Gently lower the eggs into the boiling water or place them in a steaming basket. Cover the pan with a lid.
- Reduce the heat to a gentle simmer and steam the eggs for exactly 11 minutes.
- Transfer the eggs immediately to a bowl of ice water. Let them cool completely for at least 10 minutes before peeling.
- Peel the eggs under cool running water for easier shell removal.
- Slice each egg in half lengthwise and carefully pop out the yolks into a small mixing bowl. Set the whites aside on a serving platter.
- Add the mayonnaise, finely minced dill pickle, yellow mustard, pickle juice, fresh dill, salt, and black pepper to the yolks. Mix until smooth and creamy.
- Fill each egg white half with the yolk mixture using a small spoon or a piping bag fitted with a wide tip.
- Garnish with a slice of pickle, a small sprig of fresh dill, and a light dusting of paprika.
- Serve immediately or refrigerate uncovered for up to 2 hours before serving.
Notes
For extra smooth filling, press the egg yolks through a fine mesh sieve before mixing. Make ahead by boiling the eggs and preparing the filling separately up to 2 days in advance. Garnish just before serving for the freshest presentation. Add cayenne pepper or hot sauce for a spicy variation.