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Dill Pickle Devilled Eggs

Creamy devilled eggs infused with tangy pickle juice and topped with a crunchy pickle chip and fresh dill. The ultimate crowd-pleasing appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Eggs & Filling
  • 6 large eggs hard boiled and peeled
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp pickle juice from the jar
  • 1 tsp fresh dill chopped
Garnish
  • 12 slices pickle chips crinkle cut
  • 1 tsp paprika for dusting
  • 1 tbsp fresh chives chopped

Equipment

  • Saucepan
  • Piping Bag (optional)
  • Mixing Bowl

Method
 

  1. Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice bath to cool completely. Peel the eggs.
  3. Slice eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside.
  4. Mash yolks with mayonnaise, mustard, pickle juice, chopped dill, salt, and pepper until smooth.
  5. Pipe or spoon the mixture into the egg white cavities.
  6. Top each egg with a pickle chip, fresh dill sprig, chives, and a dusting of paprika.

Notes

Using a star tip for piping gives the filling the professional texture seen in photos. Older eggs are easier to peel than very fresh ones.