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Dill Pickle Deviled Eggs

Dill pickle deviled eggs with smooth, creamy filling and a tangy dill-pickle finish. Boiled eggs are stand-steamed, chilled in an ice bath, then piped and topped with tiny pickle slices.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.5 cup mayonnaise
  • 0.25 cup dill pickles, finely minced
  • 2 tbsp dill pickle juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp garlic powder
  • 0.125 tsp salt
Garnish
  • 1 Small pickle slices and dill fronds for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and set the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil over high heat; once boiling, cover the pot and remove from heat, then let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes, then peel and halve lengthwise.
Make the dill pickle filling
  1. Mash the yolks with mayonnaise, dill pickle juice, Dijon mustard, fresh dill, garlic powder, and salt until smooth, using a steady press-and-stir motion.
  2. Fold in the minced dill pickles until evenly distributed through the filling.
Fill and garnish
  1. Spoon or pipe the filling into the egg white halves so the tops are mounded and even.
  2. Top each deviled egg with a small pickle slice and a dill frond for a crisp, fresh garnish.

Notes

For the cleanest filling, let the halved eggs sit 2–3 minutes after peeling so excess moisture evaporates, then pipe or spoon for sharp edges. Store covered in the refrigerator up to 3 days; freezing isn’t recommended. For a lighter version, swap half the mayonnaise with plain Greek yogurt for similar tang while keeping the filling creamy.