Dill Pickle Deviled Eggs

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise

03 - 2 tablespoons dill pickles, finely chopped

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 dill pickle, finely diced (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. Once boiling, cover, turn off heat, and let rest for 12 minutes.

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

03 - Slice eggs lengthwise and remove yolks into a mixing bowl. Mash yolks with a fork until smooth.

04 - Combine mayonnaise, finely chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper with the mashed yolks. Stir until creamy and well blended.

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

06 - Optionally top with diced pickles, a pinch of smoked paprika, and fresh dill sprigs for presentation.

07 - Refrigerate deviled eggs until ready to serve chilled.

# Expert Hints:

01 -

They taste restaurant-quality but come together faster than you'd think, leaving you time to handle everything else.
The pickle juice adds that unexpected tangy kick that makes people ask for the recipe immediately.
You can make them hours ahead and just keep them chilled, which takes the stress out of entertaining.

02 -

Don't overcook the eggs or that yolk will turn gray and chalky—the 12-minute timer is your friend, and the ice bath stops them cold instantly.
Taste the filling before you pipe it; the saltiness from pickles and mayo means you might need almost no additional salt, which I learned the hard way.

03 -