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Dill Pickle Deviled Eggs

Dill pickle deviled eggs with creamy yolk filling get boiled, chilled, then piped into smooth halves and finished with tiny pickle slices. The pickle juice and chopped dill add tang and green flecks in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 0.25 cup dill pickles, finely minced
  • 2 tbsp dill pickle juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp garlic powder
  • 0.125 tsp salt
Garnish
  • 1 Small pickle slices and dill fronds

Equipment

  • 1 sheet pan

Method
 

Boil and stand
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let the eggs stand for 12 minutes, so the yolks set without overcooking.
Chill, peel, and halve
  1. Chill the eggs in an ice bath for 10 minutes. Peel them, then halve lengthwise so the yolks are exposed for mashing.
Make the deviled filling
  1. Mash the yolks with mayonnaise, dill pickle juice, Dijon mustard, fresh dill, garlic powder, and salt until smooth. Keep mashing until no lumps remain for a creamy texture.
Add pickle pieces
  1. Fold in the minced dill pickles until evenly distributed. Stop when the mixture looks uniform with visible pickle flecks.
Fill and garnish
  1. Spoon or pipe the filling into the egg white halves. Fill each well so the top is level and ready for garnish.
Finish
  1. Top each egg with a small pickle slice and a dill frond. Arrange the garnish neatly for a crisp, green finish.

Notes

Pro tip: for clean piping and a smooth filling, use finely minced pickles and mash the yolks thoroughly before folding. Refrigerate in a covered container for up to 3 days; for best texture, garnish right before serving. Freezing is not recommended due to texture changes in the egg whites. For a lighter option, swap mayonnaise with plain Greek yogurt (use slightly less if it seems loose).