Deviled Dill Pickle Eggs

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!

I love everything about deviled eggs, which is why I had to whip up a batch of these Deviled Dill Pickle Eggs even though Easter has long passed us by. Whenever I make deviled eggs, I feel as though I never make enough.  I use a whole dozen eggs, which will yield twenty four deviled eggs so that I could eat as many as I wanted but still have enough left to share with our friends. This recipe is so adaptable and you can easily half the amounts or double them depending on how many people you are feeding.

Since I’ve started blogging about food, my curiosity sometimes gets the best of me.  For this particular recipe, for example, I got to thinking about why Deviled Eggs are called Deviled.  After some quick research, I was able to learn that the term deviled, in a recipe title, was first used in the 18th century to describe or identify a spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.  Hence, Deviled Eggs!

I love learning about the origins of food.  Strangely, it’s something I never thought about before.  I just ate.  Deviled Dill Pickle Eggs are a fast and easy dish to prepare.  It’s a perfect dish to make when you’re in a hurry.  And, it’s the perfect take-along to those summer barbecues or those family picnics.  I’d even take these eggs to a church function; even if it does have the word devil in the title!

These deviled eggs can be stored in your refrigerator for up to three days.  I wouldn’t recommend extending the life of them any longer than that.  I’m one of those home cooks who tends to grow weary about the safety of eggs and mayonnaise.  The same applies if you take these eggs to a picnic or barbecue.  Be sure to package it in a food-safe bowl and keep it well chilled in a cooler.  Mayonnaise can turn rancid very quickly on a hot summer day.  

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Eggs
• Mayonnaise – You can use any mayonnaise, even the fat-free stuff, but please do not use sour cream. It’s just not the same.
• Fresh Dill – The fresh dill will add lot of fresh dill flavour and colour too. I also used fresh dill as a garnish.
• Dill Pickles – Finely chop the pickles.
• Mustard – Classic yellow mustard pairs well with the filling mixture, but you can use spicy or grainy mustard too if you wish.
• Salt and Ground Black Pepper

FRESH DILL VS DRIED

If you don’t have any fresh dill on hand but still want to make these Deviled Dill Pickle Eggs, you can. Let me go on record right here and right now. Substituting dried dill will give you dill flavour, but it’s just not quite as good as fresh dill. The fresh dill is what makes these eggs so extraordinary.

So, if you need to substitute fresh dill for dried dill, it’s easy to do. For this particular recipe, you need to use 1/4 cup of chopped fresh dill. That would be equal to four teaspoons. Fresh dill is obvious and there’s really no substitute for it.  You can use dried dill if you’re in a bind.  Dried dill is more pungent though, so you need to cut back on the amount you add to the recipe.

HOW TO MAKE DEVILED DILL PICKLE EGGS

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 the 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.

HOW TO BOIL EGGS

Boiling eggs is extremely simple. It all comes down to the timing. Use a saucepan just large enough to hold the eggs in a single layer. Add just enough water to the saucepan so that there is just 1-1.5 inches of water in the pan once the eggs are added. Cover the saucepan and bring the water to a boil over high heat.

Once the water is boiling, allow them to boil for exactly five minutes. Turn off the heat, cover the saucepan with a lid, and remove the pan from the hot burner. Set it on the back burner and leave it there for thirty minutes. Remove the eggs from the pan and set them in a bowl of ice-cold water for a minute. Proceed with the peeling of the eggs and use them as you wish.

WHAT DILL PICKLE IS BEST?

Well, Dear Reader, the best type of dill pickle for this Deviled Dill Pickle Eggs recipe is quite simply the dill pickle that you personally buy each time you buy pickles. I find some dills too salty, but if that’s the type you like, buy those.

Some dills are too dilly, but if that floats your boat, get that kind! For us, there’s only one brand of dills that we buy and have never bought any other brand for the past 10 years. They’re the Bick’s Polskie Ogorki. They have just the right amount of dill-salt-garlic ratio and they’re always crunchy.

NO TIME FOR CALORIE COUNTING HERE!

When I prepare deviled eggs, I never concern myself with keeping calories or fat content low, which is why I used mayonnaise in these. I’ve seen recipes with 0% fat sour cream and for me that’s just a hard no!  I’d rather not make them at all if I can’t use real mayo!  Special occasions are too rare to worry about such things.  I only mention the calories at all, because I ate about ten too many.  Oops!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!