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Dill Pickle Deviled Eggs

Dill pickle deviled eggs combine creamy yolks with finely chopped dill pickles, Dijon mustard, and pickle brine for a tangy, smooth filling. Chill the neatly filled egg halves before serving for a cool, savory appetizer finished with paprika.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 6 cup water cold, divided
  • 2 cup ice
For the filling
  • 0.25 cup mayonnaise
  • 2 tbsp dill pickles finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp dill pickle brine
  • 1 tbsp fresh dill chopped
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.125 tsp paprika

Equipment

  • 1 2-quart saucepan

Method
 

Cook and cool the eggs
  1. Arrange the eggs in a single layer in a 2-quart saucepan and add 4 cups of the water, or enough to cover the eggs by about 1 inch.
  2. Bring the water to a boil over high heat.
  3. Cover the pan and turn off the heat.
  4. Let the eggs sit for 12 minutes.
  5. Combine the ice and remaining 2 cups water in a medium bowl.
  6. Transfer the eggs to the ice water and cool for 5 minutes.
  7. Peel and halve the eggs lengthwise.
Make the filling and assemble
  1. Remove the yolks and mash them in a medium bowl with the mayonnaise, dill pickles, Dijon mustard, pickle brine, fresh dill, salt, and pepper until smooth.
  2. Spoon the filling evenly into the egg white halves.
  3. Sprinkle with paprika.
  4. Chill for at least 20 minutes before serving.

Notes

For tidy portions, spoon the filling carefully into the egg white halves. Refrigerate covered for up to 2 days; freezing is not recommended. For a dairy-free variation, use dairy-free mayonnaise.