Dill Pickle Deviled Eggs are a fun twist on the classic deviled eggs recipe. They combine the creamy goodness of deviled eggs with the zesty flavor of dill pickles. Perfect for parties, picnics, or as a tasty snack, these deviled eggs are sure to delight everyone who tries them.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s easy to make and doesn’t require fancy ingredients. Second, the flavors of dill and pickles give it a unique taste that stands out compared to traditional deviled eggs. Lastly, they are a crowd-pleaser, making them an excellent addition to any gathering.
How to Make Dill Pickle Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 3 tablespoons dill pickles (diced)
- 2 teaspoons pickle juice
- 1/4 teaspoon fresh dill (plus more for garnish)
- 3 cornichons (sliced, for garnish)
Directions
Hard Boil the Eggs
To hard boil eggs on stove: Place eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot, turn off the heat, and let it sit for 12 minutes. After 12 minutes, transfer the eggs to a bowl of ice water to cool.
To hard boil eggs in Instant Pot: Place the eggs on the rack in the Instant Pot. Add one cup of water. Seal the lid and set it to pressure cook for 5 minutes. Once done, do a quick release, then place the eggs in ice water to cool.
To make deviled eggs: Once the eggs are cool, peel them and cut them in half. Remove the yolks and place them in a mixing bowl. Add mayonnaise, diced dill pickles, pickle juice, and fresh dill to the yolks. Mix until smooth. Spoon or pipe the yolk mixture back into the egg whites. Garnish with cornichon slices and extra dill if desired.
How to Serve Dill Pickle Deviled Eggs
Serve the Dill Pickle Deviled Eggs on a platter. You can add a sprig of dill or a slice of cornichon on top for decoration. They are great as finger foods at parties, or you can serve them as appetizers.
How to Store Dill Pickle Deviled Eggs
Store any leftover Dill Pickle Deviled Eggs in an airtight container in the refrigerator. They can last for up to 2 days, but it’s best to enjoy them fresh for the best flavor and texture.
Tips to Make Dill Pickle Deviled Eggs
- Use fresh dill and high-quality mayonnaise for the best flavor.
- Adjust the amount of pickle juice to suit your taste.
- You can add a dash of mustard or paprika to the yolk mixture for extra flavor.
Variation
For a spicy kick, you can add a few dashes of hot sauce to the yolk mixture. Alternatively, you could mix in some crumbled bacon or chopped green onions for a different twist!
FAQs
Q: Can I use other types of pickles?
A: Yes, you can use sweet pickles or different types of dill pickles if you prefer!
Q: How do I prevent the eggs from cracking while boiling?
A: Make sure to place the eggs in cold water and gradually bring it to a boil. You can also add a pinch of salt to the water to help prevent cracking.
Q: Can I make these deviled eggs a day in advance?
A: Yes, you can prepare the filling a day ahead and store it separately. Fill the egg whites just before serving for the best texture.
Dill Pickle Deviled Eggs
Ingredients
Main Ingredients
- 6 large large eggs
- 1/4 cup mayonnaise Use high-quality mayonnaise for the best flavor.
- 3 tablespoons dill pickles Diced.
- 2 teaspoons pickle juice Adjust to taste.
- 1/4 teaspoon fresh dill Plus more for garnish.
- 3 cornichons Sliced, for garnish.
Instructions
Hard Boil the Eggs
- For stove method: Place eggs in a pot, cover with cold water, bring to a boil over medium heat. Cover, turn off heat, and let sit for 12 minutes. Transfer to ice water to cool.
- For Instant Pot method: Place eggs on rack, add one cup of water. Seal and set to pressure cook for 5 minutes. Do quick release and transfer to ice water to cool.
Make Deviled Eggs
- Once eggs are cool, peel and cut in half. Remove yolks and place in mixing bowl.
- Add mayonnaise, diced dill pickles, pickle juice, and fresh dill to the yolks, mixing until smooth.
- Spoon or pipe yolk mixture back into egg whites. Garnish with cornichon slices and extra dill as desired.
