Dill pickle deviled eggs
Creamy deviled eggs with chopped dill pickles, a splash of the brine and fresh dill, tangy, crunchy and made the day before.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 12
- About $0.43 a serving
- 140 calories
- Good the next day
- Vegetarian
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 12 large eggs
- ½ cup mayonnaise
- ⅓ cup dill pickles, finely chopped, plus 1 tablespoon brine
- 2 tsp yellow mustard
- 1 tbsp fresh dill, chopped, plus sprigs for the top
From your pantry
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
Each serving has about 140 calories, 6 g protein, 1 g carbs and 12 g fat, and costs about $0.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow mustard? Dijon mustard works.
Steps
Tap an underlined word for a quick explanation.
Bring a large of water over high heat, and fill a big bowl with ice and cold water.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Lower the eggs into the water with a big spoon, turn the heat to medium, and cook exactly 12 minutes.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Medium heatTimer: 12 min
Dolly’s tip: Lowering them into boiling water, rather than starting them cold, makes them much easier to peel.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move the eggs to the ice water with the spoon and leave them 10 minutes, until cold.
Timer: 10 min
Tap each egg all over on the counter, roll it gently, and it under a trickle of cold water.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: Start at the fat end, where the air pocket is. The shell comes off in big pieces.the eggs and pop the yolks into a bowl, setting the whites on a platter.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Mash the yolks with a fork until fine, then in the mayonnaise, pickles, 1 tablespoon pickle brine, mustard, salt, pepper and dill.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spoon the filling into the whites, mounding it high.
Dolly’s tip: Pickle bits clog a piping bag, so a spoon works best. Covered, they keep a day in the fridge.Dust with paprika and top each with a little dill sprig.
Dolly’s tip: Deviled eggs can sit out up to 2 hours. Set the platter on a tray of ice to keep them cold longer.Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
