4.78 from 9 votes
Review Recipe


Prep Time 10 minutes
Total Time 10 minutes
Servings 12 deviled eggs
Author Holly Nilsson
Course Appetizer
Cuisine American
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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  • 6 hard boiled eggs completely cooled
  • 1/4 cup mayonnaise or dressing
  • 2 teaspoons fresh dill minced
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon dill pickle juice or to taste
  • 3 tablespoons finely chopped dill pickle
  • salt & pepper to taste
  • Dill pickle slices
  • paprika

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  1. Peel your hard boiled eggs and slice in half lengthwise.
  2. 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.
  3. Place filling in a piping bag or freezer bag and pipe into egg whites.
  4. Garnish as desired and refrigerate until serving.
Nutrition Information
Calories: 50, Fat: 3g, Cholesterol: 93mg, Sodium: 118mg, Potassium: 34mg, Protein: 3g, Vitamin A: 135%, Calcium: 14%, Iron: 0.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword dill pickle deviled eggs