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

# How to Make It:

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 the eggs sit for 12 minutes.

02 - Drain the hot water and transfer eggs immediately to an ice bath. Let cool for 5 minutes, then gently peel the shells.

03 - Slice eggs lengthwise and carefully remove yolks into a mixing bowl. Mash yolks with a fork until smooth.

04 - Add mayonnaise, finely chopped dill pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper to the yolks. Mix thoroughly until creamy and well blended.

05 - Spoon or pipe the yolk mixture evenly back into the hollowed egg whites.

06 - Optionally, top with diced dill pickles, a pinch of smoked paprika, and fresh dill sprigs. Serve chilled.

# Expert Tips:

01 -

The dill pickle brine adds a brightness that makes these taste nothing like boring deviled eggs.
They come together in under 30 minutes, which means you can make them the morning of a party and forget about the stress.
Everyone asks for the recipe, which is always a good sign.

02 -

Don't skip the ice bath—it makes peeling painless and keeps your yolks from turning gray.
Add the pickle juice gradually; you can always add more tang but you can't take it back.
Make these no more than a few hours ahead so the filling stays creamy and the egg whites don't dry out.

03 -