Dill Pickle Deviled Eggs

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise

03 - 2 tablespoons finely chopped dill pickles

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 finely diced dill pickle (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.

02 - Once boiling, cover pan, turn off heat, and let eggs sit for 12 minutes.

03 - Drain hot water and transfer eggs to an ice bath. Let cool for 5 minutes, then peel carefully.

04 - Slice eggs in half lengthwise, remove yolks to a medium bowl, and mash with a fork. Add mayonnaise, chopped pickles, pickle juice, Dijon mustard, dill, salt, and black pepper. Mix until smooth and creamy.

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

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

# Expert Tips:

01 -

That tangy pickle flavor sneaks in and makes everyone ask what your secret ingredient is.
They come together in under thirty minutes, which means you can make them while guests are arriving.
They're naturally gluten-free and vegetarian, so they work for almost any table.

02 -

Don't skip the ice bath—it stops the cooking and makes peeling so much easier that you'll actually enjoy the process instead of cursing under your breath.
The pickle juice is your seasoning workhorse, so start with one tablespoon and taste before adding more instead of dumping it all in and wishing you hadn't.

03 -