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:
Peel and slice 6 hard boiled eggs in half lengthwise.
Scoop out the yolks and place in a bowl.
Add ¼ cup mayonnaise, ½ teaspoon Dijon mustard, 1 tablespoon dill pickle juice and mash with a fork until smooth and creamy.
Add in 2 teaspoons minced fresh dill, 3 tablespoons finely chopped dill pickles, salt and black pepper to taste and stir.
Transfer filling to a piping or freezer bag and pipe into each egg white half.
Garnish with a slice or two of dill pickle and sprinkle with paprika if desired. Refrigerate until serving.
These Dill Pickle Deviled Eggs are fancy enough to serve at a dinner party. Give this recipe a try and share your wonderful results with us on Instagram by tagging @cookmerecipes.
My favorite Easter brunch!
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