Creamy Dill Pickle Deviled Eggs
Tangy, creamy deviled eggs with dill pickles, perfect for parties and brunch.
Equipment
- Mixing bowls
- Saucepan
- Piping bag
- Wire rack
Ingredients
Eggs
- 12 large eggs
Filling
- 0.5 cup mayonnaise
- 2 tbsp Dijon mustard
- 3 tbsp dill pickle relish or finely chopped dill pickles
- 1 tsp apple cider vinegar
- 0.25 tsp garlic powder
- 0.25 tsp smoked paprika
- Salt and pepper to taste
- Fresh dill sprigs for garnish
- Pickle slices optional garnish
Instructions
- Place eggs in a saucepan, cover with cold water, bring to boil. Cover, remove from heat, let sit 10–12 minutes. Transfer to ice bath.
- Peel eggs and halve lengthwise. Remove yolks into a mixing bowl.
- Mash yolks, add mayonnaise, mustard, relish, vinegar, garlic powder, salt, and pepper. Mix until creamy.
- Spoon or pipe yolk mixture into egg whites.
- Garnish with smoked paprika, dill, and pickle slices. Serve or refrigerate.
Notes
Best served fresh. Can be made a few hours ahead for convenience.