Description
These deviled eggs are elevated with chopped pickles and pickle brine for a tangy, creamy bite that’s perfect for fall gatherings.
Ingredients
- 12 large eggs, hard-boiled, peeled
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped dill pickles (or cornichons)
- 1 tablespoon pickle brine
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Paprika for garnish
- Fresh dill or chives for garnish (optional)
Instructions
- Prepare the eggs by placing them in a single layer in a saucepan and covering with cold water by an inch. Bring to a gentle boil, then remove from heat, cover, and let sit for 10–12 minutes. Drain and immediately transfer eggs to an ice bath to cool, about 10 minutes. Peel under running water for easiest results.
- Halve the eggs lengthwise and carefully remove yolks to a bowl. Place white halves on a platter.
- Make the filling by mashing yolks with a fork until smooth. Add mayonnaise, chopped pickles, pickle brine, Dijon, vinegar, salt, and pepper. Mix until creamy and well combined. Taste and adjust brine or salt to preference.
- Fill the whites by spooning or piping the yolk mixture into the egg white halves. For a pretty finish, use a piping bag with a star tip or a small resealable bag with a corner snipped.
- Garnish lightly with paprika and top with fresh dill or chives. Chill for at least 20 minutes to let flavors meld.
Notes
For best results, use eggs that are a few days old for easier peeling, and consider making the filling a day ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American