Deviled Dill Pickle Eggs

Course: Appetizer

Cuisine: North American

Prep Time: 10

Cook Time: 10

Resting Time: 2

Total Time: 20

Servings: servings

Calories: 91kcal

Author: Lord Byron's Kitchen

Deviled Dill Pickle Eggs are so delicious and an appetizer or side that can be prepared any time of the year - not just at Easter, which is when most of us tend to prepare them! Prepared with lots of fresh dill and dill pickles, this one is obviously for the dill lover! These are great to serve at a backyard summer BBQ!

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Ingredients

12 large eggs
1/2 cup mayonnaise
1/4 cup fresh dill, finely chopped
3 tablespoons dill pickles, very finely chopped
1 tablepoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Place the eggs into a pot and cover with cold water. Over high heat, bring water to a rolling boil. Place a lid on the pot and turn off heat. Allow eggs to sit on the burner for 30 minutes.
Peel the eggs. Cut in half, lengthwise, and remove the yolk.
Next, mash the yolks with a fork until no lumps remain.
Add the mayonnaise, dill, dill pickles, mustard, salt, and pepper. Stir well to combine.
To fill the eggs, use a teaspoon and fill each cavity, otherwise, transfer all of the filling to a piping bag fitted with a large tip. Pipe the filling into each cavity.
Garnish and serve immediately, or keep refrigerated until ready to serve.

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