Description

These Dill Pickle Deviled Eggs feature a delightful mix of creamy mayonnaise and tangy pickles, perfect for parties or as a quick snack. Easy to prepare and bursting with flavor, they’re a must-try comfort food for any deviled egg lover!

Ingredients

Scale

6 large eggs
1/4 cup mayonnaise
1 tablespoon pickle juice
2 teaspoons fresh dill finely chopped
1/2 teaspoon dijon mustard
1/4 cup pickles chopped
salt and pepper to taste
paprika for garnish

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Instructions

Place the cold eggs in a pot of cold water and bring to a boil.
Once boiling, reduce the heat and let the eggs simmer for 10 minutes.
Remove the eggs and place them in a bowl of ice water to cool for 15 minutes.
Once cooled, peel the eggs and cut them in half lengthwise.
Pop the yolks out into a bowl and place the egg whites on a platter.
Mash the yolks with a fork until crumbly, then mix in the mayonnaise, pickle juice, half of the fresh dill, dijon mustard, and chopped pickles, stirring until smooth.
Taste and season as necessary, then fill the egg whites with the mixture.
Garnish with the remaining dill, extra sliced pickles, and a sprinkle of paprika if desired.

Notes

For extra flavor, allow the mixture to chill for 30 minutes before filling the egg whites.
You can substitute Greek yogurt for mayonnaise for a lighter version.
Adding more pickles will enhance the tanginess.

Nutrition

Serving Size: 1 egg half
Calories: 90
Sugar: 0g
Sodium: 70mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 6g
Cholesterol: 186mg