Description
These Pickle-Brined Deviled Eggs are a tangy twist on a classic appetizer. Hard-boiled eggs are soaked briefly in dill pickle juice before being filled with a creamy, flavorful yolk mixture enhanced with mayonnaise, Dijon mustard, and chopped dill pickles. Garnished with paprika and fresh dill, they make the perfect bite-sized party treat with a delightful briny kick.
Ingredients
Scale
Eggs and Brine
- 6 large eggs
- ½ cup dill pickle juice
Filling
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped dill pickles
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- â…› teaspoon black pepper
Garnish (optional)
- Paprika
- Chopped fresh dill
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from heat, cover it, and let the eggs sit for 10 to 12 minutes to fully cook the yolks.
- Cool and Peel: Transfer the eggs to an ice bath to cool completely, which makes peeling easier. Gently peel the eggs once cooled.
- Slice and Brine: Cut the peeled eggs in half lengthwise. Carefully scoop out the yolks into a separate bowl. Arrange the egg white halves in a shallow dish and pour the dill pickle juice over them. Refrigerate for 15–20 minutes to infuse a briny flavor.
- Prepare the Filling: Mash the cooked yolks with mayonnaise, Dijon mustard, chopped dill pickles, garlic powder, salt, and black pepper until the mixture is smooth and creamy.
- Assemble the Deviled Eggs: Remove the egg whites from the pickle juice and pat them dry. Fill each half with the yolk mixture using a spoon or a piping bag for a neater presentation.
- Garnish and Serve: Sprinkle paprika and chopped fresh dill on top of the filled eggs for added color and flavor, if desired. Serve chilled.
Notes
- For extra flavor, use spicy pickles to add a kick or bread-and-butter pickles for a sweet-savory contrast.
- Deviled eggs can be made up to a day ahead; store covered in the refrigerator to maintain freshness.
