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Simple Dill Pickle Deviled Eggs

A tangy twist on the classic appetizer, these deviled eggs are packed with chopped pickles, fresh dill, and savory pickle brine.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American, Keto
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 6 large eggs hard-boiled and peeled
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp pickle juice brine from the jar
  • 2 tbsp dill pickles finely minced
  • 1 tsp fresh dill chopped
  • 1 pinch salt and pepper to taste
Garnish
  • 12 slices dill pickle small slices
  • 1 sprig fresh dill for each egg
  • 1 pinch paprika for dusting

Equipment

  • Saucepan
  • Piping bag
  • Knife

Method
 

  1. Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 10-12 minutes.
  2. Transfer eggs to an ice bath to cool completely. Peel carefully.
  3. Slice eggs in half lengthwise. Remove yolks and place them in a medium bowl.
  4. Mash yolks with a fork. Add mayonnaise, Dijon mustard, pickle juice, minced pickles, chopped dill, salt, and pepper. Mix until smooth and creamy.
  5. Pipe or spoon the mixture back into the egg white halves.
  6. Top each egg with a pickle slice, a sprig of fresh dill, and a sprinkle of paprika.
  7. Serve chilled or at room temperature.

Notes

Use older eggs for easier peeling. Add more pickle juice if the filling is too thick.