Dill Pickle Deviled Eggs (Print Version)
Zesty eggs filled with creamy yolks, dill pickles, and herbs. A flavorful snack for any occasion.
# Ingredients:
→ Filling
01 -
6 large hard-boiled eggs, fully cooled
02 -
1/4 cup mayonnaise
03 -
1/2 teaspoon Dijon mustard
04 -
1 tablespoon dill pickle brine
05 -
2 teaspoons fresh dill, finely minced
06 -
3 tablespoons dill pickles, finely chopped
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
→ Garnish
09 -
Dill pickle slices
10 -
Paprika, optional
# Steps:
01 -
Carefully peel the cooled hard-boiled eggs and slice each egg in half lengthwise. Remove the yolks, placing them in a medium mixing bowl. Set the egg white halves aside for filling.
02 -
Add mayonnaise, Dijon mustard, and dill pickle brine to the yolks. Use a fork to mash the mixture until it is completely smooth and creamy. Fold in the minced fresh dill and finely chopped dill pickles. Season with salt and black pepper according to preference.
03 -
Transfer the filling into a piping bag or a resealable plastic bag with a small portion of the corner snipped off. Pipe the filling evenly into the hollowed egg white halves.
04 -
Top each filled egg with a slice of dill pickle and, if desired, lightly dust with paprika. Chill in the refrigerator until serving.
# Notes:
01 -
For best flavor, refrigerate the filled eggs for at least 30 minutes before serving to allow the flavors to meld.