Dill Pickle Deviled Eggs Recipe

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Dill Pickle Deviled Eggs Recipe

Enjoy this perfect picnic flavor combination with our Dill Pickle Deviled Eggs recipe. Dill pickles and deviled eggs are made to go together like peanut butter and jelly!

This year for the Easter family meal, I played around with bringing out a dill pickle flavor in the deviled eggs.  I added some dill pickle juice and fresh dill weed.  The flavor had a nice dill bite with a slight tartness.  The top of the eggs were garnished with a slice of baby dill pickle for a little crunch and tiny cubes of honey ham were also sprinkled on the filling.  In addition to bringing dill pickled deviled eggs, I also brought Lemony Deviled Eggs which is always a crowd favorite.  Deviled eggs are always perfect appetizer to include in a potluck or holiday gathering with family and friends.

 

Dill Pickle Deviled Eggs

 

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Dill Pickle Deviled Eggs Recipe:

Dill Pickle Deviled Eggs Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 stuffed deviled egg halves

Ingredients:

8 large eggs
2 tablespoons dill pickle juice
1 teaspoon prepared yellow mustard
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh dill weed
Salt to taste

Garnishment Options:
Dill Pickle, finely diced
Fresh dill weed, chopped
Ham, finely diced

* To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.

 

Instructions:

Check out my informative articles on How To Make Perfect Deviled Eggs and How To Boil and Peel Hard-Cooked Eggs.

Place the eggs in a saucepan just large enough to hold them all in one layer.  Add water to cover by 1 1/2 inches.  Add 1 tablespoon salt.  Partially cover the pan and bring to a full rolling boil.  Cover, reduce heat to low and leave on heat for 30 seconds.  Remove from heat and let stand, covered, for 15 minutes.  Pour off hot water and rinse eggs under cold running water for 5 minutes.  Pour off the water and shake the pans to crack the eggs.  Peel under cold running water.

Cut peeled eggs in half lengthwise.  Transfer yolks to a bowl.  Cover and chill yolks and whites separately for 1 hour.

In a large bowl, mash the yolks with a fork.  Mash in the dill pickle juice, mustard and mayonnaise.  Add dill weed and stir until well blended. Add salt to taste and stir to blended.

Place the egg yolk mixture in plastic seal-able bag. Cut a small corner out of the plastic bag.  Squeeze the yolk mixture out of the corner of the bag to fill the egg white halves.  Tip- This will help the eggs look cleaner. Cover and refrigerate. 

When ready to serve, garnish the tops of each deviled egg with a baby dill pickle slice, diced ham and fresh dill weed.

Serve well chilled.

NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.

Makes 16 stuffed eggs.

 

https://whatscookingamerica.net/appetizer/dillpickledeviledeggs.htm

 

Dill Pickle Deviled Eggs

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