Simple Dill Pickle Deviled Eggs are a tangy twist on the classic appetizer. Creamy, smooth egg yolks are blended with mayo, mustard, and chopped dill pickles for a bold and briny bite in every mouthful. These deviled eggs are quick to make, full of flavor, and always disappear fast at any gathering or party.
Why I Love This Recipe
I love this recipe because it’s super easy, and the dill pickle flavor adds a fresh, zippy edge that makes these eggs stand out from the usual version. They’re creamy, slightly tangy, and perfectly seasoned, with just enough crunch from the pickles. Whether I’m making them for a picnic, holiday table, or a quick snack, they always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Hard-boiled eggs
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Mayonnaise
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Yellow mustard (or Dijon, depending on the flavor I want)
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Chopped dill pickles
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Pickle juice (for extra tang)
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Salt and pepper
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Paprika (optional, for garnish)
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Fresh dill (optional, for garnish)
Directions
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I start by slicing the hard-boiled eggs in half lengthwise and carefully removing the yolks into a mixing bowl.
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I mash the yolks with a fork until smooth, then mix in mayo, mustard, chopped pickles, and a splash of pickle juice.
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I season with salt and pepper to taste, adjusting the texture with more mayo or juice if needed.
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I spoon or pipe the mixture back into the egg white halves.
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I sprinkle with paprika or chopped fresh dill before serving, if I want to dress them up a bit.
Servings and Timing
This recipe makes 12 deviled egg halves (6 whole eggs).
Prep time: 15 minutes
Cook time: 10–12 minutes (for boiling eggs, if not already cooked)
Total time: 25–30 minutes
Variations
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Spicy kick: I add a dash of hot sauce or chopped pickled jalapeños to the filling.
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Relish swap: I use dill pickle relish instead of chopped pickles for a smoother texture.
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Bacon version: I top each egg with a sprinkle of crispy crumbled bacon.
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Creamier mix: I add a bit of sour cream or Greek yogurt for a richer texture.
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No mayo: I replace the mayo with mashed avocado or hummus for a different spin.
Storage/Reheating
I store deviled eggs in an airtight container in the fridge for up to 2 days. I place them in a single layer to prevent squishing. These are best served chilled, and I don’t recommend freezing or reheating.
FAQs
Can I make deviled eggs ahead of time?
Yes, I prepare the filling and egg whites separately and store them in the fridge. I fill them right before serving to keep them fresh and firm.
How do I get smooth yolk filling?
I mash the yolks thoroughly or use a food processor for a super silky texture. A little extra mayo also helps smooth it out.
Can I use sweet pickles instead?
Yes, but I prefer dill for that signature tangy bite. Sweet pickles will give the eggs a different flavor profile.
What’s the best way to boil eggs?
I cover the eggs with water, bring to a boil, then turn off the heat and let them sit covered for 10–12 minutes before cooling in ice water.
How long do deviled eggs last in the fridge?
They last up to 2 days in a sealed container. I avoid leaving them at room temperature for too long, especially if serving outside.
Conclusion
Simple Dill Pickle Deviled Eggs are a zesty, creamy, and irresistible take on a classic. I love how quick they are to make and how the tangy dill flavor always gets people talking. Whether I’m serving them at a party or just making a batch for myself, these deviled eggs always deliver big flavor in every bite.
Print
Simple Dill Pickle Deviled Eggs
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes (for eggs, if needed)
- Total Time: 25–30 minutes
- Yield: 12 deviled egg halves
- Category: Appetizer
- Method: undefined
- Cuisine: American
Description
Simple Dill Pickle Deviled Eggs are a tangy, creamy twist on the classic appetizer, featuring chopped dill pickles and a splash of pickle juice for bold, briny flavor.
Ingredients
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Instructions
Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks to a mixing bowl.,Mash the yolks with a fork until smooth.,Add mayonnaise, mustard, chopped pickles, and pickle juice. Mix until creamy.,Season with salt and pepper to taste. Adjust consistency with more mayo or pickle juice if needed.,Spoon or pipe the filling back into the egg white halves.,Garnish with paprika or fresh dill if desired. Serve chilled.
Notes
For smoother filling, use a food processor or hand mixer.,Dill relish can be used in place of chopped pickles.,Store deviled eggs in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 60
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 0.5g
- Fiber: undefined
- Protein: 3g
- Cholesterol: undefined
