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Dill Pickle Deviled Eggs

Creamy deviled eggs with a tangy twist from chopped dill pickles, pickle juice, and fresh dill – the perfect party appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 halves
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 0.5 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 0.33 cup finely chopped dill pickles
  • 2 tbsp dill pickle juice
  • 2 tbsp finely chopped fresh dill plus more for garnish
  • 0.25 tsp garlic powder
  • Paprika for garnish

Equipment

  • Saucepan
  • Mixing bowl
  • Piping bag
  • Deviled egg platter

Method
 

  1. Hard-boil eggs: Place in pot, cover with water, boil, then let stand off heat 10-12 minutes. Cool in ice bath and peel.
  2. Halve eggs lengthwise, remove yolks to bowl, arrange whites on platter.
  3. Mash yolks and mix with mayonnaise, mustard, chopped pickles, pickle juice, dill, and garlic powder until creamy.
  4. Season to taste with salt and pepper.
  5. Pipe or spoon filling into egg whites.
  6. Garnish with paprika, fresh dill, and optional pickle slices. Chill before serving.

Notes

Make ahead up to 24 hours. For smoother filling, use a food processor. Adjust pickle juice for desired tang.