Pickle fans will love this recipe for Dill Pickle Deviled Eggs. It takes hard-boiled eggs and fills them with dill pickle and dill pickle juice, which makes the egg yolks tangy and smooth. It's great for breakfast and goes well with any holiday meal.
– 12 large egg– 1/2 cup mayonnaise– 2 tablespoons finely chopped dill pickle– 1 tablespoon dijon mustard– 1 tablespoon dill pickle juice– 2 teaspoons chopped fresh dill– ¼ teaspoon kosher salt– ⅛ teaspoon black pepper– Thinly sliced or chopped pickle– Chopped fresh dill, dried dill, or chive
Ingredient
Hard-boiled eggs: Cook large eggs according to your preference. Before creating deviled eggs, peel, rinse, and chill the eggs. This works well with a huge bowl of ice water.
Step 1
Step 1
Instructions
Remove the shells from cooled hard-boiled eggs while holding them under cold running water.
Step 2
Step 2
Each peeled egg should be cut in half lengthwise and the yolk placed in a medium mixing dish. Place egg white halves on a dish.
Step 3
Step 3
Fork-mash egg yolks. Mix in mayonnaise, diced dill pickles, dijon mustard, pickle juice, salt, and pepper. It's creamy when mixed thoroughly.
Step 4
Step 4
Put the deviled egg mixture in a Ziploc bag or piping bag and cut the bottom corner. Pipe egg mixture into egg white halves.
Step 5
Step 5
The egg mixture can also be spooned into each egg white half. Dill pickle deviled eggs should be refrigerated for at least an hour before serving.
Step 6
Step 6
Before serving, garnish each egg with a tiny dill pickle or chopped fresh or dried dill.