This real dill pickle deviled eggs recipe is not only quick and easy to make, it's also a great way to eat more fermented foods or just use up that jar of pickles in the fridge. And to make it more kid friendly, you can swap the dill pickles with pickle relish for a slightly sweeter version.
Did you know?
Pickles, or fermented cucumbers, are an all-time favorite fermented food and for good reason! Their famous crunchy texture and tangy taste are produced through a process called lacto-fermentation whereby a salt water brine allows the natural microbes present on the cucumbers to multiply and transform the cucumbers into their alluringly sour flavor and bite we all know and love.
🌿 Ingredients
Look for real dill pickles or kosher pickles in the refrigerated section of the grocery store for best results, but feel free to use shelf stable pickles or pickle relish if you can't find fresh.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat and then reduce the heat a little to a gentle boil and cook for 12 minutes.
Then, transfer the eggs to an ice bath in a separate bowl using a slotted spoon.
Step 2: Peel the cooled eggs, slice them in half lengthwise, and scoop out yolks into a mixing bowl.
Step 3: Mash the yolks a little with a fork and then add the rest of the ingredients to bowl, saving aside a little of the chopped dill and thin pickle slices to garnish.
Mix everything together until well incorporated.
Step 4: Use a spoon to scoop a little of the fillings into each egg half. Use a clean finger to help guide the mixture off the spoon if that's easier.
Place a small pickle slice into each deviled egg and sprinkle with more fresh dill and a little extra salt and pepper if you'd like.
💭 FAQ
Yes; you can definitely use pickle relish instead of chopped pickles. Just note that most prepared pickle relish does contain some sugar and will make the recipe a little sweeter tasting.
Yes, you can prep deviled eggs up to two days in advance. For best results, don't assemble or garnish the eggs until just before your meal or event for best tasting results.
Make sure to drain off the liquid after you chop your pickles so that your filling doesn't get too runny. But you do want to add some pickle juice from the jar as written, to give the flavor a little extra zing.
Look for real fermented dill pickles or kosher dill pickles (which typically have a more garlicky flavor) in the refrigerated section of your local grocery store. Fresh pickles work best for this recipe since they're nice and crunchy, but shelf stable pickles or pickle relish will work as well.
🍳 Recipe
Dill Pickle Deviled Eggs
Ingredients
Equipment
Method
- Hard boil: Place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat and then reduce the heat a little to a gentle boil and cook for 12 minutes. Transfer the eggs to an ice bath in a separate bowl using a slotted spoon.6 large eggs
- Peel: Peel the cooled eggs, slice them in half lengthwise, and scoop out yolks into a mixing bowl.
- Mix: Mash the yolks a little with a fork and then add the rest of the ingredients to bowl, saving aside a little of the chopped dill and thin pickle slices to garnish. Mix everything together until well incorporated.3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh dill, 3 tablespoons dill pickles, 2 teaspoons pickle juice, sea salt, freshly ground black pepper
- Fill: Use a spoon to scoop a little of the fillings into each egg half. Use a clean finger to help guide the mixture off the spoon if that's easier.
- Top: Place a small pickle slice into each deviled egg and sprinkle with more fresh dill and a little extra salt and pepper if you'd like.
- Enjoy: Serve immediately, or save in the fridge for later.
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