Ingredients
Equipment
Method
Boil and chill the eggs
- Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove it from the heat, and let stand 12 minutes with no peeking.
- Chill the eggs in an ice bath for 10 minutes, then drain and peel them. Halve the eggs lengthwise and set the yolks aside.
Make the dill pickle yolk filling
- Mash the egg yolks with mayonnaise, dill pickle juice, Dijon mustard, fresh dill, garlic powder, and salt until smooth. Mix thoroughly until the filling looks creamy and cohesive.
- Fold in the minced dill pickles. Stop mixing as soon as the pickles are evenly distributed.
Fill and garnish
- Spoon or pipe the filling into the halved egg whites, mounding slightly for a neat finish. Aim for even portions across all egg halves.
- Top each deviled egg with a small pickle slice and a dill frond garnish. Serve immediately or chill briefly to help the filling set.
Notes
For the smoothest filling, mash the yolks until no lumps remain before adding the mayonnaise and seasonings. Store assembled deviled eggs covered in the refrigerator for up to 3 days; the garnish will look best within 24–48 hours. Freezing is not recommended. For a lighter option, use light mayonnaise (and consider slightly extra dill pickle juice to keep the tang).