Elevate your appetizer game with these Simple Dill Pickle Deviled Eggs, where creamy, tangy filling meets a delightful briny crunch. This recipe is my go-to for potlucks and picnics, perfected through countless tests to balance the dill pickle flavor without overpowering the classic egg. It’s a crowd-pleasing twist that’s surprisingly easy to master.

Dill Pickle Deviled Eggs

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

6 Hard Boiled Eggs
¼ cup Mayonnaise
½ Tablespoon Mustard
½ teaspoon Dill Pickle Juice
1 teaspoon Dill Pickle Relish
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Onion Powder
⅛ teaspoon Dried Dill

Instructions

Slice 6 eggs in half lengthwise.
Scoop out the yolks and place them in a medium-sized bowl.
Add ¼ cup mayo, ½ Tablespoon mustard, ½ teaspoon dill pickle juice, salt, pepper, onion powder, dried dill, and dill pickle relish to the bowl.

Stir until the yolks are smooth and creamy.
Fill the egg whites with about 1 Tablespoon of filling per egg white half.
Garnish with additional dill pickle relish and fresh dill.
Serve immediately or refrigerate before serving.

🍳

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Dill Pickle Deviled Eggs Recipe