This Dill Pickle Deviled Egg recipe comes just in time for Easter. Did you dye a basket full of eggs? I’ve given you a new flavor to try after Easter morning.
It has become somewhat of a tradition for me to come up with a new deviled egg recipe in time for Easter. Here are links to all of my deviled egg recipes so far:
- Roasted Red Pepper and Feta Deviled Eggs
- Olive Deviled Eggs
- Jalapeno Deviled Eggs
- Smoked Salmon Deviled Eggs
- Goat Cheese, Prosciutto and Chive Deviled Eggs
- Bagels and Lox Deviled Eggs (a variation on Smoked Salmon)
- Mediterranean Deviled Eggs
- Caper Lemon and Dill Deviled Eggs
This new recipe for Dill Pickle Deviled Eggs uses dill pickle relish (or you could chop up dill pickles). For added dilly flavor, instead of using vinegar, I’ve used the dill pickle juice. Of course, that is vinegar, but it’s infused with the dill seasoning for the pickles and imparts extra dill power to the eggs.
Made creamy with a combination of yellow mustard and mayonnaise, and garnished with a sliver of dill pickle slice and a fresh dill sprig, these Dill Pickled Deviled Eggs are a great addition to your repertoire.
I hope you’ll try them!
- 8 hard-cooked eggs, peeled, halved length-wise and yolks removed
- 2-3 tablespoons mayonnaise (depending how creamy you want your filling)
- 2 tablespoons dill pickle relish (or chopped dill pickle slices)
- 2 teaspoons yellow mustard
- 2 teaspoons pickle juice
- optional garnishes:
- dill pickle slices
- fresh dill sprigs
- Place the egg white halves on a plate.
- In a bowl, add the egg yolks and, using a folk, mash the yolks until they are well crumbled.
- Add the remaining ingredients and stir to combine.
- Pipe or spoon the yolk mixture into the egg whites.
- Garnish, if desired with the pickle slices and dill.
- Refrigerate until ready to serve.