Dill Pickle Deviled Eggs
These Dill Pickle Deviled Eggs are made with hard-boiled eggs soaked in pickle juice, creamy mayonnaise, fresh dill, and minced dill pickles. It’s a tangy, flavorful appetizer perfect for Easter, summer cookouts, potlucks, picnics, holiday gatherings, or any gatherings you need an appetizers.
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They’re also perfect for pickle lovers who want something a little different from classic deviled eggs. They’re a great make-ahead appetizers since the eggs need to soak in pickle juice for 24 to 48 hours.
And for more deviled Eggs recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 6 hard-boiled eggs, peeled
- 1–2 cups pickle juice, to soak
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh dill, chopped
- 2 tablespoons minced dill pickle
- Fresh dill and pickle slices, for garnish
How to Make Dill Pickle Deviled Eggs
Step 1: Place the peeled hard-boiled eggs in a bowl or large jar and cover them completely with pickle juice. Refrigerate for 24–48 hours. Shift the eggs around a couple of times while they soak to help prevent bare spots where the eggs are touching.
Step 2: Once the eggs have finished soaking, remove them from the pickle juice and slice each egg in half lengthwise.
Step 3: Carefully remove the yolks and place them in a large bowl. Add the mayonnaise, Dijon mustard, salt, coriander, and black pepper.
Step 4: Use a hand mixer to whip the yolk mixture until smooth and creamy.
Step 5: Gently fold in the chopped fresh dill and minced dill pickle.
Step 6: Pipe or scoop the filling into the hollows of the egg whites. Garnish each one with a small pickle slice and a sprinkle of fresh dill.
Serve immediately.
Important Recipe Notes
- The eggs need to soak in pickle juice for 24–48 hours, so make sure to prepare them at least one day before serving.
- Make sure the eggs are completely submerged in the pickle juice. Gently move them around a couple of times while soaking to help prevent uneven coloring.
- Use cold, fully cooled eggs: Let the hard-boiled eggs cool completely before peeling and soaking them in pickle juice.
- For easy peeling: Adding baking soda to the boiling water can help make the eggs easier to peel.
- Use more or less pickle juice for soaking depending on how strong you want the pickle flavor to be.
- Add the filling just before serving: For the neatest presentation, pipe or scoop the filling into the egg whites shortly before serving.
- Store the finished deviled eggs in the refrigerator and serve them chilled.
Dill Pickle Deviled Eggs
Ingredients
- 6 hard-boiled eggs peeled
- 1 –2 cups pickle juice to soak
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh dill chopped
- 2 tablespoons minced dill pickle
- Fresh dill and pickle slices for garnish
Instructions
- Place the peeled hard-boiled eggs in a bowl or large jar and cover them completely with pickle juice. Refrigerate for 24–48 hours. Shift the eggs around a couple of times while they soak to help prevent bare spots where the eggs are touching.
- Once the eggs have finished soaking, remove them from the pickle juice and slice each egg in half lengthwise.
- Carefully remove the yolks and place them in a large bowl. Add the mayonnaise, Dijon mustard, salt, coriander, and black pepper.
- Use a hand mixer to whip the yolk mixture until smooth and creamy.
- Gently fold in the chopped fresh dill and minced dill pickle.
- Pipe or scoop the filling into the hollows of the egg whites. Garnish each one with a small pickle slice and a sprinkle of fresh dill.Serve immediately.
