Deviled Eggs with Dill Pickles
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!
Servings: 12 deviled egg halves
Calories: 84kcal
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.
Nutrition
Serving: 2deviled egg halves | Calories: 84kcal | Carbohydrates: 1.8g | Protein: 5.7g | Fat: 6.1g | Saturated Fat: 1.6g | Cholesterol: 165mg | Sodium: 237mg | Fiber: 0.2g | Sugar: 0.8g