Dill Pickle Deviled Eggs
No one could resist to these Dill Pickle Deviled Eggs. They’re appealing appetizers and side dishes to eat at any time for any occasion. When I served these at a game day viewing party at weekend, these drove all my guests crazy. Crosswise-cut eggs removed yolks, filled with a delicious mix of mayonnaise, pickle juice, and mustard, minced pickles, and chopped dill, garnished with more dill, Old Bay, and sliced cornichons. Who can resist them?
Dill Pickle Deviled EggsCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy
If you want pickles and eggs to combine together, these dill pickles deviled eggs are the way to go. Hope you love them!
6 large eggs
2 tbsp. minced dill pickles
1/4 c. mayonnaise
1 tsp. pickle juice
1 tsp. grainy Dijon mustard
1 tbsp. freshly chopped dill, plus more for garnish
Freshly ground black pepper
Old Bay seasoning, for garnish
Sliced cornichons, for garnish
- Gather eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 12 minutes. Drain, rinse eggs under cold water, and peel.
- Cut eggs in half crosswise and scoop out yolks into a medium bowl.
- Add mayonnaise, pickle juice, and mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced pickles and chopped dill then season with salt and pepper.
- Scoop mixture into each egg; using a small cookie or ice cream scoop.
- Garnish with more dill, Old Bay, and sliced cornichons. Serve.