Pickle Deviled Eggs
Who knew a splash of pickle juice could take things from good to damn, that’s tasty? If you’re not a pickle person, this one’s probably not your vibe. But if you are, this is the easiest way to amp up the flavor on something that’s already stupid simple and delicious.
Quick Tips:
Use a timer for boiling. Overcooked eggs get that weird green ring — 11 to 12 minutes is the sweet spot
Ice bath = clean peel. Letting them chill makes the shells way easier to remove without destroying the whites
Pickle juice level is personal. Start with a little, taste, and adjust — some people want a whisper, others want a full dill slap
No piping tools? The zip-top bag trick works perfectly and makes you feel like you actually tried
Want them extra deviled? Add a little Dijon mustard or a touch of horseradish for bite
Make ahead friendly. You can prep these in the morning and assemble right before serving
Pickle Deviled Eggs
Who knew a splash of pickle juice could take things from good to damn, that’s tasty? If you’re not a pickle person, this one’s probably not your vibe. But if you are, this is the easiest way to amp up the flavor on something that’s already stupid simple and delicious.
Ingredients
Instructions
- Bring a pot of water to a boil. Add eggs and cook for 11–12 minutes. Transfer eggs to a bowl of ice water and chill for 30 minutes.
- Peel eggs and slice in half lengthwise. Pop yolks into a mixing bowl and set whites aside.
- Mash yolks with a fork, then mix in mayonnaise, pickle juice, paprika, red pepper flakes, garlic powder, salt, and pepper. Taste and adjust as needed.
- Spoon yolk mixture into a zip-top bag, push filling to one corner, snip the tip, and squeeze into egg whites.
- Sprinkle tops with extra red pepper flakes and dill.
