This recipe for Dill Pickle Deviled Eggs is made for pickle lovers! It takes easy-to-peel eggs and adds dill pickles, pickle juice, and dried dill for tons of pickle flavor!
I’ve never been shy about sharing my love for dill pickles. From my Dill Pickle Coleslaw, to my Dill Pickle Tartar Sauce, Dill Pickle Dip, Pickle de Gallo, and Fried Dill Pickles, I’ve shared quite a few recipes that feature them.
And back in my Classic Southern Deviled Eggs recipe, I mention that I much prefer dill pickle relish to the sweet relish counterpart when it comes to stuffed eggs. So it made perfect sense to add even more pickle flavor and create these Dill Pickle Deviled Eggs.
I add finely diced dill pickles, pickle juice, and dried dill to my basic deviled egg recipe to amp them up. And while this idea certainly isn’t groundbreaking, it sure is delicious.
When it comes to the pickles, I really prefer to use kosher dill pickles in the refrigerated section of the grocery store. In fact, I used the Claussen Kosher Dill Sandwich Slices when testing this recipe. They have all the flavor I wanted and the thin sandwich slices made them super easy to dice up. But, any pickle will work. I’ve even seen where Mt. Olive has a deli style Simply Relish that is larger cubes than their typical relish. That would work and save you having to chop them all.
If you do decide to go the relish route rather than chopping your own pickles, make sure you drain it very, very well or you could end up with a runny filling. And short of cooking more eggs to be able to add more yolks to the mix, there’s really no going back from that once it get’s too liquidy.
When it comes to getting those eggs cooked, I strongly recommend steaming the eggs to make peeling them super easy. You can follow the instructions for steaming on the stovetop that I’ve included in the recipe below or you can use your electric pressure cooker or Instant Pot. You could even use one of those cute little egg steamers. (affiliate link)
I’ve tried all the easy-to-peel egg tricks – using old eggs, adding vinegar to the water, adding baking soda to the water, starting with cold eggs, standing on your head while biting your top lip in the last 3 minutes of cooking, and none of them are consistent for me. What is consistent is steaming. So when it comes to cooking eggs in the shell, I always steam them.
To get the yolks in the middle of your eggs – which makes them prettier and easier to stuff – simply turn the carton of eggs on its side (the long side) in the fridge and put something against it to wedge it against the fridge wall. Allow them to sit this way for at least 12 hours. This allows the yolk to move from the big end of the egg resulting in yolks that are right, smack dab in the middle of the egg.
When it comes time to stuff the filling into the eggs, resist the temptation to pretty these up and use a piping bag. The chunks of pickles can clog up the tip and well… it’s just easier to spoon it into the egg white. Garnish the tops with a little dried dill and some extra finely diced pickles to dress them right up.
Store these in the fridge until serving. If you need to, you can make the eggs and filling a day in advance and then put them together before serving. I’m not a big fan of assembling them in advance.
If you need more, this recipe doubles and triples quite well.
Dill Pickle Deviled Eggs
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons pickle juice
- 1/4 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/3 cup finely diced dill pickles
- For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks. Add the mayo, mustard, pickle juice, garlic powder, and dried dill. Mix until smooth. Add the diced pickles and mix well. Add salt and pepper to taste.
- Spoon the mixture equally back into the whites. Garnish with more dried dill and diced pickles, if desired. Refrigerate until serving.