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Close-up of dill pickle deviled eggs topped with paprika and fresh dill on a white serving platter

Dill Pickle Deviled Eggs

Creamy dill pickle deviled eggs made with mayonnaise, yellow mustard, pickle juice, a tiny bit of honey, and finely minced dill pickle folded in for texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Southern
Servings 12 deviled egg halves

Equipment

  • 1 Saucepan with Lid
  • 1 Mixing Bowl
  • 1 Ice Bath Bowl
  • 1 Piping bag or zip-top bag optional

Ingredients
  

Eggs

  • 6 Large eggs

Filling

  • 3 tbsp mayonnaise Duke's preferred
  • 1 ½ tsp yellow mustard
  • ½ tsp dill pickle juice
  • ¼ tsp honey
  • 1 pinch kosher salt to taste
  • ⅛ Tbsp Black pepper
  • 1 tsp finely minced dill pickle

Garnish

  • Paprika
  • Small sprigs of fresh dill optional

Instructions
 

  • Cook the eggs. Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil.
  • Let the eggs stand. Once the water reaches a boil, remove the pan from the heat. Cover and let the eggs sit for 10 minutes.
  • Chill the eggs. Transfer the eggs immediately to an ice bath and let them chill for at least 10 minutes.
  • Peel and halve. Peel the eggs, then slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
  • Make the filling. Add the mayonnaise, yellow mustard, pickle juice, honey, salt, and pepper to the yolks. Mash and stir until smooth and creamy.
  • Add the pickle. Fold in the finely minced dill pickle after the filling is smooth.
  • Fill the eggs. Spoon or pipe the filling into the egg whites.
  • Garnish. Sprinkle with paprika. Add fresh dill only if desired.
  • Chill and serve. Refrigerate until ready to serve.

Notes

  • Add the mayonnaise, mustard, pickle juice, honey, salt, and pepper before mashing the yolks. This helps the filling get smooth and creamy.
  • Fold in the minced dill pickle after the filling is smooth so the pickle keeps its texture.
  • Fresh dill is optional. The deviled eggs still have plenty of dill pickle flavor without it.
  • Use only a tiny pinch of salt at first. Pickle juice and minced pickle already add salt.
  • Keep deviled eggs refrigerated until serving. Store leftovers in an airtight container in the refrigerator and eat within 1 to 2 days for the best texture.
Keyword Brunch, Deviled Eggs, deviled eggs with dill pickle, deviled eggs with pickle juice, dill pickle deviled eggs, Easy, Easy deviled eggs, Lunch, picnic recipes, Southern deviled eggs, Summer lunch