Tired of the same old deviled eggs? Get ready to meet your new favorite party appetizer! If you’re a fan of all things tangy and briny, these Dill Pickle Deviled Eggs are about to rock your world. We’ve taken the classic, creamy deviled egg and packed it with the zesty punch of dill pickles and fresh dill. They’re the perfect, easy-to-make bite for holidays, potlucks, or just a protein-packed snack to have on hand.
Ingredients
• 6 large hard-boiled eggs, peeled
• 1/3 cup (75g) mayonnaise
• 3 tbsp finely chopped dill pickles, plus extra for garnish
• 2 tsp chopped fresh dill, plus extra for garnish
• 1 tsp (5g) Dijon mustard
• 1 tsp dried minced onions
Instructions
1. Directions
2. Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
3. Make the Filling: Using a fork, mash the egg yolks until they are a fine crumble. Add the mayonnaise, chopped dill pickles, fresh dill, Dijon mustard, and dried minced onions to the bowl. Stir until the mixture is smooth and well combined.
4. Fill the Egg Whites: For a clean, professional look, transfer the yolk mixture to a piping bag or a resealable plastic bag with one corner snipped off. Carefully pipe the filling evenly into the hollow of each egg white half.
5. Garnish and Serve: Garnish each deviled egg with a sprinkle of extra chopped dill and a small piece of dill pickle. Serve immediately, or chill until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Serving Size: 2 deviled eggs | Calories: 147 | Fat: 13g | Protein: 6g | Total Carbs: 0.7g | Net Carbs: 0.7g
Pro Tips
• For perfect, easy-to-peel hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 12 minutes. Immediately transfer to an ice bath to stop the cooking process.
• For the creamiest filling, make sure to mash the egg yolks very finely with a fork before adding the other . You can also use a food processor for an ultra-smooth texture.
• Make-ahead friendly! The egg yolk filling can be prepared up to 24 hours in advance and stored in an airtight container or piping bag in the refrigerator. Simply pipe into the egg whites just before serving for the freshest taste and appearance.
• Using a resealable plastic bag with the corner snipped off is a simple and effective way to pipe the filling neatly into the egg whites without a traditional pastry bag.
FAQ
Q: Can I make these deviled eggs ahead of time
A: Yes, the egg yolk filling can be prepared up to 24 hours in advance. Store it in an airtight container or piping bag in the refrigerator and pipe it into the egg whites just before serving for the best results.
Q: What is the secret to a creamy deviled egg filling
A: For the creamiest filling, mash the egg yolks into a very fine crumble with a fork before adding the other ingredients. For an ultra-smooth texture, you can also use a food processor.
Q: How long do dill pickle deviled eggs last in the fridge
A: You can store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.
Q: What is the best way to fill the egg whites neatly
A: For a clean, professional look, transfer the yolk mixture to a piping bag. A simple and effective alternative is to use a resealable plastic bag with one corner snipped off to pipe the filling.
