Dill Pickle Deviled Eggs

Name: Dill Pickle Deviled Eggs
Prep time: 20 min
Total time: 30 min
Yield: 24 serving(s)
Ingredients: 12 large eggs; 1/3 c. mayonnaise; 3 tbsp. finely chopped dill pickles, plus 1 tablespoon juice from the jar; 5 tsp. chopped fresh dill; 1 tsp. yellow mustard; Kosher salt and black pepper, to taste; Sliced cornichons or dill pickles, for garnish; Sweet paprika, for garnish

Pickle lovers rejoice! These deviled eggs are for you.

By Ree DrummondPublished: Apr 9, 2024

Be the first to review!

Jump to recipe

David Malosh

Yields:

24 serving(s)

Prep Time:

20 mins

Total Time:

30 mins

Advertisement - Continue Reading Below

Ingredients

12
large eggs
1/3 cup
mayonnaise
3 Tbsp.
finely chopped dill pickles, plus 1 tablespoon juice from the jar
5 tsp.
chopped fresh dill
1 tsp.
yellow mustard
Kosher salt and black pepper, to taste
Sliced cornichons or dill pickles, for garnish
Sweet paprika, for garnish

Directions

1. Step 1Bring a large pot of water to a boil. Gently lower the eggs into the boiling water with a slotted spoon. Cover, reduce the heat and simmer for 10 minutes. Drain, then run the eggs under cold water until completely cooled.
2. Step 2Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayonnaise, pickles, pickle juice, mustard and salt and pepper to taste. Mix and mash with a fork until well combined.
3. Step 3Scrape the mixture into a piping bag or resealable plastic bag and snip a corner. Fill each egg white half with a generous teaspoon of filling. Garnish with cornichon or dill pickle slices and sprinkle with paprika.