Dill Pickle Deviled Eggs

This recipe for dill pickle deviled eggs adds a little twist to a classic recipe creating a new favorite.

Simple Ingredients

• Eggs: Use hard boiled eggs for this recipe, to save time you can purchase hard boiled eggs at almost any grocery store.
• Pickles: Use dill pickles for this recipe. You can also add sweet pickle or pickle relish to this recipe.
• Seasoning: Yellow mustard, celery salt, and dried or fresh dill work in this recipe. Finish it them off with a sprinkling of paprika for a traditional deviled eggs look.
• Variations: Sprinkle the eggs with bacon bits.

Holly’s Deviled Egg Tips

• Use refrigerated eggs: Freshly boiled eggs can be harder to peel. Let them cool completely or refrigerate them before peeling for smoother results.
• Adjust the pickle juice: Start with the suggested amount of dill pickle juice and add more to taste, depending on how tangy you like your filling. Be sure not to add too much or the filling will be runny.
• Finely grate the pickles: Grate the dill pickles finely so they are easier to mix and fill.
• Chill before serving: Allow the deviled eggs to chill in the fridge for at least 30 minutes before serving so the flavors can meld together.
• Piping tip: If you don’t have a piping bag, simply use a plastic sandwich bag with the corner cut off for easy filling.

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Dill Pickle Deviled Eggs

These creamy deviled eggs are bursting with tangy flavor from shredded pickles and juice, along with other bold ingredients.

Rate Print

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Equipment

• mixing bowl
• piping bag or plastic bag

Ingredients  

1x2x3x

• ▢ 4 hard boiled eggs peeled and cooled
• ▢ 2 tablespoons mayonnaise or dressing
• ▢ 1 ½ teaspoons dill pickle juice or to taste
• ▢ ½ teaspoon dried dill
• ▢ ½ teaspoon yellow mustard
• ▢ ⅛ teaspoon celery salt
• ▢ 3 tablespoons dill pickles grated

For Garnish

• ▢ dill pickle slices
• ▢ paprika

Instructions 

• Slice the boiled eggs in half lengthwise.
• Gently remove the yolks and add them to a medium bowl. Mash them slightly with a fork. Set egg whites aside.
• Stir in mayonnaise, pickle juice, mustard, dill, and celery salt. Continue mashing with a fork until smooth. Fold in the shredded dill pickle.
• Transfer the filling to a piping bag or freezer bag and pipe into the egg whites.
• Garnish with paprika and pickles. Refrigerate until serving.

Notes

• Replace dried dill with 1 ½ teaspoons fresh dill.
• Store in airtight container in refrigerator for up to 3-4 days.

Nutrition Information

Serving: 1deviled egg | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 158mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish, Snack

Cuisine American

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