Dill Pickle Deviled Eggs
A fun twist on classic deviled eggs, combining creamy goodness with zesty dill pickles. Perfect for parties, picnics, or as a tasty snack.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best flavor, enjoy fresh.