Look no further for the best deviled eggs! Not only are they the perfect 2 bite appetizer or snack, this easy to make dill pickle version will be a hit at any holiday party. A a crowd favorite!
- 6 large hard boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 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
- 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 baggie. Seal the baggie. Cut about 1/2 inch off the bottom corner of the baggie. 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.
- 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.
- Use a small sandwich sized baggie for filling the egg white halves. Fold over the top of the bag so the seal doesn’t get messy. Put the deviled mixture into the bag and seal it. Use scissors to trim about a 1/4 to 1/2 inch off the corner of the baggie. Then just squeeze the filling into the egg white halves.
- Category: appetizer
- Method: no cooking required
- Cuisine: American
- Serving Size: 2 deviled egg halves
- Calories: 84
- Sugar: 0.8 g
- Sodium: 237 mg
- Fat: 6.1 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1.8 g
- Fiber: 0.2 g
- Protein: 5.7 g
- Cholesterol: 165 mg
Keywords: deviled eggs, best deviled eggs, Thanksgiving appetizers, Christmas appetizers, Easter deviled eggs