Dill Pickle Deviled Eggs Are Perfect For The Pickle-Lovers In Your Life

Ree Drummond
pioneer woman dill pickle deviled eggs
How To Make Dill Pickle Deviled EggsDavid Malosh

Yields: 24 servings

Prep Time: 20 mins

Total Time: 30 mins

Ingredients

  • 12

    large eggs

  • 1/3 c.

    mayonnaise

  • 3 tbsp.

    finely chopped dill pickles, plus 1 tablespoon juice from the jar

  • 5 tsp.

    chopped fresh dill

  • 1 tsp.

    yellow mustard

  • Kosher salt and black pepper, to taste

  • Sliced cornichons or dill pickles, for garnish

  • Sweet paprika, for garnish

Directions

  1. Bring a large pot of water to a boil. Gently lower the eggs into the boiling water with a slotted spoon. Cover, reduce the heat and simmer for 10 minutes. Drain, then run the eggs under cold water until completely cooled.

  2. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayonnaise, pickles, pickle juice, mustard and salt and pepper to taste. Mix and mash with a fork until well combined.

  3. Scrape the mixture into a piping bag or resealable plastic bag and snip a corner. Fill each egg white half with a generous teaspoon of filling. Garnish with cornichon or dill pickle slices and sprinkle with paprika.

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