- 6 hard boiled Eggscompletely cooled
- ¼ cup Mayonnaiseor dressing
- ½ tsp Dijon mustard
- 1 tbsp Dill pickle juiceor to taste
- 2 tsp Fresh dillminced
- 3 tbsp Dill picklesfinely chopped
- Saltto taste
- Black pepperto taste
For garnish:h
- Dill picklesslices
- Ground paprikato taste
Dill Pickle Deviled Eggs
These Dill Pickle Deviled Eggs is a wonderful collaboration of my two favorite snacks: deviled eggs and pickles. Deviled eggs are an Easter staple for my family. Sometimes a classic recipe is the way to go. But when I feel fancy, I opt for this recipe. The addition of finely chopped pickles adds texture to the creamy egg yolk filling, whereas the pickle juice brings a tangy and salty zing. I like to add one tablespoon of dill pickle juice for a subtle pickle flavor. But if you want a more intense flavor, feel free to add more pickle juice to suit your taste.
Although it’s pretty easy to pick up a jar of pickles at the local grocery store, I prefer to make my own homemade canned dill pickles every summer, and they taste oh so good. A slice or two of dill pickle as a garnish gives these deviled eggs a beautiful presentation.
To make the Dill Pickle Deviled Eggs, you will need the following ingredients:
Steps to make Dill Pickle Deviled Eggs
1 | Peel and half eggs | 3 |
2 | Remove yolks | 1 |
3 | Add mayonnaise, mustard, and pickle juice | 2 |
4 | Add remaining ingredients | 2 |
5 | Fill eggs and garnish | 2 |
6 | Serve | |
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My favorite Easter brunch!
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