Look no further for the best Deviled Eggs with Dill Pickles! They're the perfect 2 bite appetizer or snack. The easy to make deviled egg recipe is a hit at any party. This appetizer recipe was a frequent request of my personal chef clients.
I was so excited when one of my personal chef clients requested deviled eggs as one of their weekly menu items. The creamy stuffed eggs are one of my favorite snacks. I love making them along with my Spicy Deviled Eggs!
And not to brag but, I this recipe makes some of the best deviled eggs. I get requests to make them all the time.
They're super creamy and have a punch of flavor from bits of dilly pickles and a squeeze of Dijon mustard.
There is only one problem with having the best deviled eggs to serve at a party, tailgate or to nosh on while watching a favorite tv series. There just never seems to be enough of them! Before you know it, you've gobbled up 3 or 4 (and usually in 1 bite!) of the delicious snack.
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What's to love about this stuffed eggs recipe
- Whenever I make a batch of dill pickle deviled eggs, they are the first to be devoured. They're a party snack favorite!
- With just a few ingredients and steps to prepare them, deviled eggs are easy to make.
- The deviled eggs are full of flavor. The filling includes 3 types of dill (dill pickles, dill pickle juice and dried dill) and tangy Dijon mustard.
Ingredients for dill deviled eggs
This classic deviled egg recipe has just a handful of ingredients. Scroll to the recipe card for the full quantities of each one.
- Hard boiled eggs
- Mayonnaise
- Dijon mustard ~ Substitute yellow or spicy brown mustard.
- Dried dill weed ~ Use 1 teaspoon of fresh dill as a substitution.
- Kosher salt and pepper to taste
- Dill pickles and dill pickle juice
- Fresh parsley
How to hard boil eggs on the stovetop
Easy to peel hard boiled eggs can be a tricky part of making deviled eggs.
From my experience, slightly older eggs are the way to go. The egg whites shrink over time as there's more air between the shell and the thin membrane.
Use ones that have been in the refrigerator for about a week or so are the best for hard boiling. Older eggs are consistently easier to peel.
Follow these steps for perfectly hard boiled eggs.
- Put 6 eggs in a medium sized pot and cover with cold water.
- Bring the water to a boil over high heat.
- Turn off heat, cover and let sit for 14 minutes.
- Drain and transfer the eggs to an ice bath.
- Let set for 10 minutes, then drain and peel.
How to make deviled eggs with pickles
Making dill pickle deviled eggs is easier than you think. With just a few simple ingredients and a little mixing, you'll have the classic party favorite ready to enjoy.
- Step 1: Peel the hard boiled eggs and cut in half lengthwise.
- Step 2: Scoop out the yolks and place them in a bowl.
- Step 3: Mash the yolks. You want the texture to be dry, grainy and without any lumps.
- Step 4: Add mayonnaise, mustard, dried dill weed, kosher salt, pepper, pickles, and pickle juice. Stir until thoroughly combined.
- Step 5: Transfer the yolk mixture to a piping bag or small resealable bag.
6. Step 6: Fill the egg white halves with the filling. Sprinkle with the parsley and serve.
Amy's expert tips when making deviled eggs
- Make sure to chill the hard boiled eggs before preparing the recipe.
- A sharp chef knife is best for slicing the eggs in half lengthwise. A dull knife will push down and smush the eggs.
- Measure out your ingredients in advance. This makes prep of the deviled eggs a breeze. I love my set of stacking glass bowls for jobs like this. I use them for EVERYTHING! They are perfect for holding anything from tiny amounts of spices to big batch of mashed potatoes for cheesy stuffed potatoes.
- Mash the egg yolks until the texture is grainy. The mashed yolks should be dry and crumbly. This ensures that the ingredients mix together well and the filling is creamy.
- Use the dill pickle juice from the pickle jar to add lots of dilly flavor to the deviled eggs.
How to store deviled eggs
After assembling deviled eggs, they can be stored on a rimmed sheet pan and covered with plastic wrap. Stick a few toothpicks in the eggs to hold up the plastic so it doesn't stick to the filling. Refrigerate for up to 24 hours. I also like this deviled egg platter/carrier when I'm taking them to a party.
For longer storage, keep the filling and hard-boiled egg whites separate. Spoon the yolk mixture to a resealable bag. Place the egg whites in an airtight container like these meal prep containers. Refrigerate for up to 3 days.
Frequently asked questions
If you add too much mayo, the filling will be runny. It'll be difficult to fill the egg whites. If you made extra hard boiled eggs, add a couple more to the filling. Or try adding instant mashed potatoes a tablespoon at a time until the desired thickness.
Use a sandwich size bag to fill the egg white halves. Fold the top down to keep it clean, and the yolk mixture and seal. Snip off a corner of the bag. Squeeze the filling into the egg whites. Watch my step by step video below.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Deviled Eggs with Dill Pickles
Ingredients
- 6 large hard boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ⅛ teaspoon dried dill weed
- kosher salt and freshly ground pepper to taste
- 4 tablespoons finely chopped dill pickles divided
- 1 tablespoon dill pickle juice
- 1 tablespoon freshly chopped parsley
Instructions
- Peel the hard boiled eggs. On a cutting board, slice the eggs in half lengthwise.
- Scoop out the yolks and place in a medium sized bowl.
- Finely mash the egg yolks with a fork or the back of a spoon.
- Add mayonnaise, mustard, dried dill weed and a pinch of salt and a few grinds of pepper. Stir to thoroughly combine.
- Stir in 2 tablespoons of the dill pickles and the dill pickle juice.
- Spoon the deviled egg mixture into a small resealable bag or piping bag. Seal the baggie. Cut about ½ inch off the bottom corner of the bag. Pipe the egg yolk mixture into the egg white halves.
- Sprinkle the deviled eggs with the remaining chopped dill pickles and the parsley.
- Serve immediately or store covered in the refrigerator for up to 24 hours.
Video
Notes
- Make sure to chill the hard boiled eggs before preparing the recipe.
- A sharp chef's knife is best for slicing the eggs in half lengthwise. A dull knife will push down and mash the eggs.
- Measure out your ingredients in advance to make the prep of the deviled eggs a breeze. I love, love, love my set of stacking glass bowls. I use them for EVERYTHING! They are perfect for holding anything from tiny amounts of spices to big batch of mashed potatoes for cheesy stuffed potato skins.
- Mash the egg yolks until they are very small pieces. This ensures a super creamy filling.
- Use the dill pickle juice from the pickle jar to add lots of dilly flavor to the deviled eggs.
