Dill Pickle Deviled Eggs
These Dill Pickle Deviled Eggs are a fun twist on classic deviled eggs, made with pickle juice-soaked eggs, creamy Dijon filling, fresh dill, and crunchy dill pickles. They’re tangy, flavorful, and perfect for parties, potlucks, holidays, and pickle lovers.
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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.
Servings: 12
Calories: 60kcal