Tangy Dill Pickle Deviled Eggs

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These tangy dill pickle deviled eggs are a favorite in my house full of pickle lovers. All the great taste of traditional deviled eggs with an added lunch from the dill pickles and pickle juice. They make a great appetizer and are also substantial enough to be a side dish. 

These start with hard boiling eggs and I don’t know any fancy tricks to hard boiling eggs and making them easy to peel. I just cover them with water, bring it to a boil, boil for 10 minutes, remove from heat and drain off hot water and cover with cold water. Some people cover the cooked eggs with ice and let them sit. I do know that older eggs peel easier so if I know I’m going to make deviled eggs, I’ll set some eggs aside and let them sit for a week before using. Other than that my only advice is, peel carefully and hope for the best! 

Ingredients Needed for Tangy Dill Pickle Deviled Eggs: 

• eggs, at least a week old is best 
• mayo
• apple cider vinegar
• dry mustard
• sugar
• salt
• black pepper
• dill weed, fresh or dried 
• dill pickle juice 
• dill pickles, finely chopped 

How to Make Them:

• Hard boil the eggs. Peel them and cut in half. Put the yolk in a bowl and the whites on a plate. 
• Mash the egg yolks. Add the rest of the ingredients to the bowl with the egg yolks and stir to combine. 
• Fill the egg white halves with the yolk filling.
• I like to serve them on a bed of lettuce on a serving tray. 
• Garnish the tops with fresh dill and a sprinkle of paprika.
• Enjoy! Refrigerate leftovers. There probably won’t be any leftovers. Usually people are fighting over who gets the last ones! 

Of course, you can always make classic deviled eggs by leaving out the dill, pickle juice, and pickles. They are quite amazing like that too. 
Enjoy!

~Rachel Ballinger 🥚💕

“A lot of living happens in the kitchen.”   ~Rachel 

Rachel Ballinger

Tangy Dill Pickle Deviled Eggs

This is a tangy twist on classic deviled eggs made especially for the lovers of dill pickles. Makes a great appetizer and also substantial enough to be a side dish.

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Servings: 24 Eggs

Course: Appetizer, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 1 dozen eggs
• 1/2 cup mayo
• 2 tsp apple cider vinegar
• 2 tsp mustard
• 2 tsp white sugar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp dried dill weed or 1 tsp fresh dill chopped, and a little extra for garnish
• 2 tbsp dill pickle juice
• 1/2 cup finely chopped dill pickles
• paprika for garnish

Method

 

1. Hard boil the eggs. Peel and wash them and then cut in half. Place the egg yolks in a bowl and mash them with a fork.
2. Add the rest of the ingredients and mix well.
3. Using a fork, fill the egg white halves with the egg mixture.
4. Place the filled eggs on a serving tray on top of lettuce and sprinkle the tops with paprika and chopped fresh dill.