Deviled Eggs with Pickles
These deviled eggs with pickles are a simple yet delicious twist on a classic recipe. The pickles add a delightful crunch and tanginess that makes them even more irresistible. Give this easy deviled eggs recipe a try—you'll love how easy and tasty it is, perfect for holidays, potlucks, or just a delightful snack!
Equipment
- 1 mixing bowl
- 1 Grater
- 1 medium saucepan
- 1 piping bag
Ingredients
- 6 large eggs
- ¼ teaspoon salt
- 1 pinch black pepper
- 3 tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 small pickle finely grated
- 1 teaspoon pickle juice
Instructions
Boil the Eggs
- Fill a medium saucepan with water and add a pinch of salt. Bring it to a boil.
- Gently lower the eggs into the boiling water using a spoon.
- Boil the eggs for exactly 13 minutes.
Cool and Peel
- Drain the hot water and transfer the eggs to a bowl of ice water for a few minutes.
- This makes peeling the eggshells a breeze.
- Peel the eggs and slice them in half lengthwise.
Prepare the Filling
- Carefully remove the yolks and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, salt, pepper, finely grated pickle, and pickle juice to the yolks.
- Mash everything together with a fork until the mixture is smooth and creamy.
Fill the Egg Whites
- Transfer the yolk mixture to a piping bag or a plastic bag with a corner cut off.
- Pipe the filling back into the egg white halves evenly.
Serve
- Serve the deviled eggs immediately.
- If not serving right away, cover them with plastic wrap and store in the refrigerator until ready to serve.