Description
These Pickle-Brined Deviled Eggs are a tangy twist on the classic appetizer, featuring hard-boiled eggs brined in dill pickle juice for an extra burst of flavor. The creamy yolk filling is enhanced with mayonnaise, Dijon mustard, and chopped pickles, then garnished with fresh dill or chives and a sprinkle of paprika for a colorful, delicious bite perfect for parties and gatherings.
Ingredients
Scale
Eggs and Brine
- 6 large eggs
- ½ cup dill pickle juice
Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped dill pickles
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon fresh dill or chives
- Paprika for dusting (optional)
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 12 minutes to cook through.
- Cool and Peel: Drain the hot water and transfer eggs to an ice bath to cool completely, making them easier to peel. Once cooled, peel the eggs carefully.
- Prepare the Egg Whites: Slice the peeled eggs in half lengthwise and gently remove the yolks, placing the whites in a shallow container. Pour dill pickle juice over the whites to brine them in the refrigerator for 30 to 60 minutes, enhancing their flavor and texture.
- Make the Filling: In a bowl, mash the egg yolks until smooth. Add mayonnaise, Dijon mustard, finely chopped pickles, garlic powder, salt, and black pepper. Mix thoroughly until the filling is creamy and well combined.
- Assemble the Deviled Eggs: Remove the egg whites from the pickle juice and pat them dry with paper towels. Spoon or pipe the yolk mixture back into each egg white half for a neat presentation.
- Garnish and Serve: Sprinkle the filled eggs with fresh dill or chives and a light dusting of paprika if desired. Serve chilled for the best flavor and texture.
Notes
- Use your favorite dill pickles to customize the intensity and flavor of the filling.
- Allow the egg whites to brine longer (up to 60 minutes) for a more pronounced pickle taste.
- These deviled eggs can be made a few hours ahead of time; store them covered in the refrigerator until serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg
