Ingredients
Scale
- 8 large eggs, hard-boiled and peeled
- 1/3 cup mayonnaise (or Greek yogurt for lighter filling)
- 1/4 cup finely minced dill pickles (drained)
- 2 tablespoons dill pickle juice/brine
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, finely chopped, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Carefully slice the peeled, hard-boiled eggs in half lengthwise. Gently scoop the yolks into a medium mixing bowl, taking care to leave the egg white halves intact on a platter or serving dish.
- Step 2: Use a fork to thoroughly mash the egg yolks until they form a fine crumble. Add the mayonnaise, Dijon mustard, dill pickle juice, kosher salt, and black pepper to the bowl. Stir vigorously until the mixture is smooth and creamy.
- Step 3: Gently fold in the finely minced dill pickles and half of the fresh chopped dill (reserving the remaining dill for garnish). Taste the yolk mixture and add more salt, pepper, or pickle juice to achieve the desired level of tang and seasoning.
- Step 4: Transfer the yolk mixture into a piping bag fitted with a star tip, or use a small spoon. Fill the hollowed-out egg white halves evenly with the prepared zesty pickle mixture.
- Step 5: Cover the deviled eggs lightly and chill them in the refrigerator for at least 30 minutes prior to serving to allow the flavors to meld and the filling to set slightly.
- Step 6: Just before serving, garnish each deviled egg with a light sprinkle of the remaining fresh chopped dill.
Notes
- Keep these highly perishable deviled eggs covered tightly in the refrigerator and plan to enjoy them within two days of preparation for optimal food safety and flavor.
- When adjusting the filling in Step 3, use the pickle brine sparingly; adding it drop by drop helps achieve the perfect tanginess and creamy consistency required for smooth piping.
- For an elegant presentation, serve the deviled eggs on a platter lined with fresh arugula, or pair their zesty flavor with salty kettle chips for a satisfying crunch.
- To ensure maximum freshness and prevent the egg whites from drying out, prepare the filling up to a day ahead and store it separately, only piping the mixture into the halves a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American