Dill Pickle Deviled Eggs
Dill Pickle Deviled Eggs with a creamy filling and zesty pickle flavor, ideal for gatherings.
Ingredients
Main Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 tablespoon dill pickle finely minced
- 1 teaspoon yellow mustard
- 2 teaspoons pickle juice
- 1 teaspoon fresh dill minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika for garnish
Instructions
Preparation
- Fill the bottom of a pan with 1-2 inches of water. Bring to a boil, then add eggs and steam for 11 minutes.1 teaspoon fresh dill
- Shock eggs in an ice bath and let them cool. Peel under cool running water.
- Cut eggs in half, remove yolks, and mix yolks with remaining ingredients until smooth.
- Fill egg whites with yolk mixture, garnish with paprika, and serve.
Notes
For extra flavor, add a slice of dill pickle on top of each egg.
Avoid overcooking the eggs to ensure a creamy yolk.
Chill before serving for improved flavor.
Avoid overcooking the eggs to ensure a creamy yolk.
Chill before serving for improved flavor.