Description
Tangy and creamy deviled eggs with dill pickles and fresh herbs. Perfect for parties, brunch, or holiday appetizers.
Ingredients
6 large eggs
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons finely chopped dill pickles
1 teaspoon pickle juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
Optional: paprika for garnish
Instructions
1. Place eggs in saucepan, cover with water, and bring to a boil
2. Remove from heat, cover, and let sit 12 minutes
3. Cool in ice water for 5 minutes
4. Peel eggs and slice in half lengthwise
5. Remove yolks and mash in a bowl
6. Add mayonnaise, mustard, pickles, pickle juice, salt, pepper, and dill
7. Spoon or pipe yolk mixture back into egg whites
8. Garnish with extra dill and paprika
9. Chill 15–20 minutes before serving
Notes
Use crunchy dill pickles for best flavor
Try Greek yogurt for a lighter filling
Add smoked paprika or bacon for variation
Make yolk mixture ahead for easier assembly
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled & Filled
- Cuisine: American