Just in time for Easter! I absolutely love deviled eggs. They are the easiest to make, bite-size appetizers that are just so classic and delicious. And these Dill Pickle Deviled Eggs are so fun and so good. Also, I know eggs are expensive, but I have noticed them a bit cheaper lately!
Pickles are good on just about everything. Sandwiches, salads, dressings, even pizza. So if you love pickles, these deviled eggs taste exactly like a dill pickle! Perfect to serve at your easter table. And if you don’t LOVE pickles, these deviled eggs will convince you!
If you’re big on texture, the chopped pickles add the perfect bite. I also love topping them with cornichons for a fun finish. These dill pickle deviled eggs are great if you’re hosting easter brunch! Or any gathering! they are truly a crowd pleaser.
Ingredients for Dill Pickle Deviled Eggs
- large hard-boiled eggs (peeled)
- fresh chopped dill
- finely diced dill pickles
- mayo
- dijon mustard
- cayenne pepper (optional)
- salt
- black pepper
- reserved pickle juice
Use your favorite pickles for this recipe. The dill is important as you want those bold pickle flavors all throughout. I also like adding cayenne for a bit of spice but that is totally optional. Dijon mustard is a must! You can also use whole grain mustard if you prefer. In place of the vinegar that is traditionally used, I like to reserve some of the pickle juice and add it to the mixture!
You want a firm boiled egg for this recipe. No jammy yolks. So aim for 12-14 minutes of boiling time, and shock them in an ice bath. They are easier to peel if they are still warm. I sometimes boil them a day before and leave them in the fridge when i’m ready to use. This recipe uses half a dozen eggs and serves 12.
Dill Pickle Deviled Eggs
Ingredients
- 6 large eggs boiled and peeled
- ⅓ cup finely minced dill pickles
- 3 tbsp fresh chopped dill
- 2 tsp dijon mustard or whole grain mustard
- 3 tbsp mayo
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- cornichons for garnish
- dill fronds for garnish
Instructions
- Cut the eggs lengthwise and remove the yolks. Add them to a large bowl and use a fork to mash. You can also push the yolks through a fine mesh strainer using a spatula.
- Add the rest of the ingredients to the yolks. Stir to combine. Salt to your liking.
- Spoon or pipe the mixture into the egg white. Garnish with a pickle chip or cornichon, fresh dill fronds & a sprinkle of freshly cracked black pepper.
