Deviled Eggs are the perfect addition to any party or gathering and a staple at our ham dinners! These are the best deviled eggs I’ve ever had with the addition of tangy dill pickles, fresh dill and a splash of pickle juice.
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Deviled eggs are one of those recipes that everyone seems to love! They’re a staple at parties, picnics or even alongside a ham or turkey dinner! Simple to make and even better, they can be made well ahead of time!
If you know how to make deviled eggs, you’ll also know how easy they are to prepare (and how much everyone loves them).
This recipe starts with the classic preparation of taking hardboiled eggs and separating the yolks. The yolks are then mashed until creamy and smooth with a little bit of mayonnaise and tangy dill pickle juice. Finely chopped dill pickles and fresh dill are stirred in and then the filling is piped into the egg whites.
This recipe uses Dijon Mustard over the standard yellow variety and I prefer to use fresh dill in this recipe to really bring the flavors together, but if you only have dried dill, it will work as well!
You’ll want to ensure your pickles are very finely chopped so they can easily be squeezed out of your piping bag. Don’t have a piping bag or don’t want to fuss with cleaning it? Place the contents in a disposable freezer bag, snip off the corner and pipe into your egg whites.
While the garnish is optional, sliced pickles offer a little crispy, juicy burst of flavor and looks pretty! This Dill Pickle Deviled Egg recipe comes together in 10 minutes once your eggs are boiled and cooled. It’s a recipe I like to fall back on when we have guests coming by since it can be made ahead of time.
PS… here is how I make perfect hard boiled eggs on the stove top.
- 6 hard boiled eggs, completely cooled
- ¼ cup mayonnaise (or dressing)
- 2 teaspoons fresh dill, minced
- ½ teaspoon dijon mustard
- 1 tablespoon dill pickle juice (or to taste)
- 3 tablespoons finely chopped dill pickle
- salt & pepper to taste
- Dill pickle slices
- Peel your hard boiled eggs and slice in half lengthwise.
- Gently remove yolks and place in a bowl. Add mayonnaise, dijon, and pickle juice. Mash until smooth. Stir in fresh dill, chopped dill pickles and salt & pepper.
- Place filling in a piping bag or freezer bag and pipe into egg whites.
- Garnish as desired and refrigerate until serving.
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