How to make Dill Pickle Deviled Eggs

These Dill Pickle Deviled Eggs are a colourful, flavour-packed twist on the classic, made especially for pickle lovers. The hard-boiled eggs are soaked in pickle juice overnight, giving them a tangy flavour all the way through and a naturally bright finish. 

The creamy yolk filling is mixed with Dijon mustard, mayonnaise, fresh dill, and minced dill pickle for the perfect balance of sharp, creamy, and savoury. They are vegetarian, dairy free, gluten free, soy free, and nut free, making them a fun party snack or make-ahead appetizer. 

Dill Pickle Deviled Eggs serves: 12

Prep time: 15 minutes

Cook time: 11 minutes

Rest time: 1 day 

You will need

• 6 hard-boiled eggs, peeled

• 1-2 cups/235-470ml pickle juice, to soak

• 3 tbsp/37g mayonnaise

• 2 tsp/10g Dijon mustard

• 1/2 tsp/3g salt

• 1/4 tsp/ 1/2 g ground coriander

• 1/4 tsp/ 1/2 g ground black pepper

• 1 tbsp/3g fresh dill, chopped

• 2 tbsp/40g minced dill pickle

• To garnish: fresh dill and pickle slices

1. Place the whole peeled eggs in a bowl or large jar and cover with pickle juice. 

Place in the fridge for 24-48 hours, shifting the eggs around a couple of times to prevent bare spots from forming where the eggs touch each other. 

2. Once the eggs have soaked, remove them from the pickle juice and slice each egg in half. 

Place the yolks in a large bowl, then add the mayonnaise, Dijon mustard, salt, coriander, and black pepper. 

3. Use a hand mixer to whip the yolk mixture until smooth and creamy

Then fold in the chopped dill and minced dill pickle. 

4. Pipe or scoop the filling into the hollows of the egg halves and garnish with a pickle slice.

Then add a sprinkle of fresh dill. Serve immediately. 

Tips and tricks! • For easy-to-peel hard-boiled eggs, bring 4 cups/1 liter of water to a boil and add 1 tsp/5g baking soda. 

• Carefully add the eggs, making sure they are completely submerged in the water. Cook at a rolling boil for 11 minutes.

• Immediately drain the hot water and submerge the eggs in cold water to stop the cooking. Allow them to sit until cool before peeling.