Dill Pickle Deviled Eggs

5 from 1 vote

For dill pickle lovers, these deviled eggs have a tangy bite you'll love.

Course Appetizer, Snack

Cuisine American

Keyword deviled eggs

Dietary Restrictions Gluten-Free, Low-Carb, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 137.8kcal

Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Remove from heat and cover the pot with the lid. Set a timer for 10 minutes.
While the eggs rest in the hot water, fill a medium bowl with ice and add 3-4 cups of water. Once the egg timer goes off, transfer the eggs to the ice bath using a pair of tongs. Set the timer for 10 minutes.
Once the eggs have chilled, crack and peel the shells, rinse the egg to remove any shell that may have stuck to it. Slice the eggs in half and pop out the yolks into the bowl of a mini food processor by gently squeezing the egg.
Add ¼ cup mayonnaise, 2 teaspoons dill pickle mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and 1 tablespoon pickle juice. Process for 20-30 seconds until the mixture is smooth (you may need to scrape down the sides with a rubber spatula and process again.
Transfer the deviled egg mixture to a small bowl and stir in 3 tablespoons dill pickle and 2 teaspoons fresh dill.
Fill the egg whites with the deviled egg filling. Garnish with a dusting of the paprika or bloody mary rimming salt. Add a thin slice of pickle and a sprig of dill.
Chill for up to 3-4 hours to allow the filling to set.

You can cook the eggs, peel them and make the filling up to a day ahead of time. Store filling and whites separately until assembly.
Dill pickle deviled eggs are best enjoyed the day they are assembled.
If you do have leftovers, store them in the refrigerator in an airtight container or cover with plastic wrap for up to 1-2 days.
I don't recommend freezing.