Dill Pickle Deviled Eggs
Deviled eggs are usually the first thing to go at a potluck, and this dill pickle version disappears even faster. A splash of pickle juice and a spoonful of relish go into the yolks, so the filling tastes briny and bright without hiding the egg.
You only need six hard boiled eggs and a few things from the fridge door.
Smooth filling, tidy eggs
Mash the yolks well before you add anything wet, then stir until the filling is completely smooth. Lumps make the eggs look messy and are hard to pipe. About a tablespoon of filling per egg white half is the right amount.
Garnish with a little extra relish and fresh dill right before serving. If you need a few more bites for the table, look through my party appetizers.
PrintDill Pickle Deviled Eggs
Deviled eggs with a tangy dill pickle filling.
- Yield: 12 deviled egg halves 1x
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1/2 tablespoon mustard
- 1/2 teaspoon dill pickle juice
- 1 teaspoon dill pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon dried dill
- Fresh dill, for garnish (optional)
Instructions
- Slice the eggs in half lengthwise.
- Scoop the yolks into a medium bowl.
- Add the mayonnaise, mustard, pickle juice, salt, pepper, onion powder, dried dill and relish.
- Stir until smooth and creamy.
- Fill each egg white half with about 1 tablespoon of filling.
- Garnish with extra relish and fresh dill.
- Serve right away or refrigerate before serving.
Frequently Asked Questions
Can I make them ahead?
You can prep both parts ahead. Keep the filling and the whites covered separately in the fridge and fill them shortly before serving.
Sweet relish or dill relish?
I use dill relish to keep the filling tangy, but sweet relish works if you like it milder.
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