Dill Pickle Deviled Eggs
These dill pickle deviled eggs are a tangy, protein-packed snack that combines a creamy yolk filling with a signature vinegary crunch. They are the ultimate crowd-pleasing appetizer for your next BBQ, game day, or holiday spread!This recipe easily doubles (or triples) to feed a large crowd.
Equipment
- egg cooker OR medium saucepan with lid
- chef's knife
- cutting board
- mixing bowl
- small spoon
- fork
- measuring spoons
- sandwich bag OR piping bag
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Ingredients
- 6 large eggs
- 2 tablespoon dill pickles finely diced
- 1 tablespoon fresh dill chopped
- 3 tablespoon reduced fat mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon pickle juice (brine) start with ¼ tsp, and add more if needed to reach desired consistency
- salt & pepper to taste
- smoked paprika optional garnish
- 1 teaspoon fresh dill optional garnish
Instructions
- Hard boil eggs in egg cooker or saucepan. Transfer to ice bath for 10 minutes; then carefully peel. (See above post for instructions and tips.)
- Slice eggs in half lengthwise; use a small spoon to carefully remove yolks.
- Place yolks in mixing bowl; mash with fork. Add the diced pickles and 1 tablespoon fresh dill; mix.
- Whisk in mayonnaise and mustard; then whisk in pickle juice (start with ¼ teaspoon and only add more if necessary).
- Add salt and pepper to taste; mix.
- Transfer yolk mixture to sandwich bag or piping bag. (Refrigerate mixture in bag and egg whites separately if not serving within a few hours.)
- Just before serving, snip off small corner from bag and pipe yolk mixture into egg white cavities. Optional to then garnish assembled eggs with a dusting of smoked paprika and a sprinkle of chopped fresh dill (1 teaspoon distributed evenly across all 12).
Notes
To keep your filling thick and creamy, always pat your diced pickles dry with a paper towel before stirring them in.
You can easily prep the components up to 48 hours in advance. Simply hard-boil and peel the eggs, then store the whites and the prepared yolk mixture in separate airtight containers or a piping bag in the fridge. When you're ready to serve, just pipe the filling into the whites and add your fresh garnishes.
For the best results, store your leftover assembled dill pickle deviled eggs in an airtight container in the refrigerator for up to two days.
Nutrition
Calories: 40kcalCarbohydrates: 1gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 85mgPotassium: 35mgFiber: 0.04gSugar: 0.2gVitamin A: 129IUVitamin C: 0.1mgCalcium: 14mgIron: 0.4mg
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