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Dill Pickle Deviled Eggs

Dill pickle deviled eggs with a creamy, tangy yolk filling—boiled, halved, and piped for a clean look. Chopped pickles and dill pickle juice give the filling a bright, briny bite with classic mustard flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs Use room-temperature eggs if possible for more even boiling.
deviled filling
  • 0.5 cup mayonnaise
  • 0.25 cup dill pickles, finely minced Mince very small so the filling pipes cleanly.
  • 2 tbsp dill pickle juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp garlic powder
  • 0.125 tsp salt
  • 1 small pickle slices and dill fronds for garnish For topping only.

Equipment

  • 1 pot with lid

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand 12 minutes (no stirring).
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise once cool.
Make the dill pickle yolk filling
  1. Mash the egg yolks with mayonnaise, dill pickle juice, Dijon, chopped fresh dill, garlic powder, and salt until smooth. Press firmly to remove lumps.
  2. Fold in the minced dill pickles until evenly distributed. The mixture should look speckled and cohesive.
Fill and garnish
  1. Spoon or pipe the filling into the egg whites. Fill to the top of each egg half.
  2. Top each with a small pickle slice and a dill frond for garnish. Arrange on a platter for serving.

Notes

For the smoothest filling, mash the yolks thoroughly before adding mayonnaise and liquids, and mince the pickles very finely so they don’t snag when piping. Refrigerate in a covered container for up to 2 days; do not freeze (garnish and texture suffer). Dietary swap: for a lighter option, use reduced-fat mayonnaise or Greek-yogurt mayo for a tangier, slightly looser filling.