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Dill Pickle Deviled Eggs

Dill pickle deviled eggs combine creamy yolk filling with chopped dill pickle, pickle juice, and fresh dill. The eggs are gently cooked, chilled, and finished with a sprinkle of paprika.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 10 cups cold water divided
  • 2 cups ice
  • 0.25 cup mayonnaise
  • 1 tbsp dill pickle juice
  • 1 tsp Dijon mustard
  • 2 tbsp dill pickle finely chopped
  • 1 tbsp fresh dill chopped
  • 0.125 tsp salt kosher
  • 0.125 tsp black pepper
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Add 6 cups cold water.
  3. Bring to a boil over medium-high heat.
  4. Remove the pan from the heat.
  5. Cover the pan.
  6. Let stand for 12 minutes.
  7. Transfer the eggs to a bowl with the remaining 4 cups cold water and the ice.
  8. Let cool for 5 minutes.
  9. Peel the eggs.
  10. Halve the eggs lengthwise.
  11. Place the yolks in a medium bowl.
  12. Arrange the whites cut side up on a serving platter.
  13. Mash the yolks with the mayonnaise, pickle juice, and Dijon mustard until smooth.
  14. Stir in the chopped pickle, fresh dill, salt, and pepper.
  15. Spoon the yolk mixture into the egg whites.
  16. Sprinkle with paprika.
  17. Refrigerate for at least 20 minutes before serving.

Notes

For the smoothest filling, mash the yolks until no lumps remain. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a lighter filling, replace the mayonnaise with plain Greek yogurt.