Dill Pickle Deviled Eggs

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise

03 - 2 tablespoons dill pickles, finely chopped

04 - 1 tablespoon pickle juice

05 - 1 teaspoon Dijon mustard

06 - 1 teaspoon fresh dill, finely chopped

07 - Salt, to taste

08 - Black pepper, to taste

→ Garnish

09 - 1 tablespoon dill pickle, finely diced (optional)

10 - Pinch of smoked paprika (optional)

11 - Fresh dill sprigs

# Directions:

01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let eggs sit for 12 minutes.

02 - Drain hot water and transfer eggs to an ice bath. Cool for 5 minutes, then carefully peel the shells.

03 - Slice eggs in half lengthwise. Remove yolks and place them in a mixing bowl.

04 - Mash yolks with a fork. Add mayonnaise, finely chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper. Mix until smooth and creamy.

05 - Spoon or pipe the yolk mixture back into the egg white halves.

06 - Garnish with finely diced pickle, a pinch of smoked paprika, and fresh dill sprigs as desired. Serve chilled.

# Expert Advice:

01 -

The tangy dill pickle brightness cuts through the richness of mayo in a way that feels like a little flavor trick nobody expects.
They disappear faster than you can make them, and they look fancy enough to serve at actual dinner parties even though they're genuinely easy.

02 -

Don't skip the ice bath or your eggs will be rubbery and nearly impossible to peel cleanly—cold water is your friend here.
The filling is better when mixed a few hours ahead because the flavors meld and the pickle juice distributes through everything.

03 -