Ingredients
Equipment
Method
Boil and cool the eggs
- Place eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes. You should see steady bubbling during the boil before removing from heat.
- Chill the eggs in an ice bath for 10 minutes; peel and halve lengthwise. The whites should feel cold and the peel should release easily.
Make the dill pickle yolk filling
- Mash the yolks with mayonnaise, dill pickle juice, Dijon, dill, garlic powder, and salt until smooth. Stop when the mixture looks creamy with no yolk lumps.
- Fold in the minced pickles until evenly distributed. The filling should have visible tiny pickle pieces throughout.
Fill and garnish
- Spoon or pipe the filling into the egg whites. Fill each half flush with the top so it holds its shape.
- Top each with a pickle slice and a dill frond for garnish. Add the garnish just before serving so it stays fresh-looking.
Notes
For the smoothest filling, mash the yolks thoroughly before mixing in the wet ingredients, and fold in the minced pickles last. Store assembled deviled eggs covered in the refrigerator up to 2 days (garnish again if needed); freezing is not recommended. If you want a lighter option, swap half the mayonnaise for plain Greek yogurt for a tangier, slightly lower-fat filling.