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Dill Pickle Deviled Eggs

The Test Kitchen has already developed a few deviled egg recipes, including pimento cheese deviled eggs and “green devils” with avocado, but in my opinion you can never have enough deviled egg recipes in rotation. And you’ll definitely want to add these tangy, delicious dill pickle deviled eggs to the mix.

Dill Pickle Deviled Eggs

Yield: Serves 24
Author: Hamilton Beach Test Kitchen

Ingredients

  • 12 large hard cooked eggs, peeled and cut lengthwise
  • 1/2 cup mayonnaise
  • ¼ cup coarsely chopped dill pickles
  • 1 tablespoon yellow mustard
  • Salt and pepper to taste
  • Baby dill pickle slices
  • Chopped fresh dill
  • Paprika

Instructions

  1. Using food processor with chopping/mixing blade, process egg yolks, mayonnaise, pickles, mustard, salt and pepper until smooth.
  2. Pipe yolk mixture into each egg white half.
  3. Garnish with dill pickle slices, fresh dill and paprika.

While deviled eggs are an especially festive addition to any Easter table, they are a delicious, handheld appetizer you can serve anytime of year – at summer cookouts or even holiday parties.  And the best part? They’re super easy to make, especially if your kitchen is equipped with a few handy Hamilton Beach® appliances.

Since the recipe calls for a dozen hard-boiled eggs, I plugged in my Hamilton Beach® Egg Cooker. It perfectly hard-boiled eggs each and every time. And the Egg Cooker allows me to keep the stove off – which is especially appreciated this time of the year when the AC is working overtime. Click here to see everything the amazing Egg Cooker can do.

Once the eggs are cooked, peel them and cut them lengthwise. Then remove the egg yolks, leaving the whites for filling.

Use your Hamilton Beach® food processor (another appliance that’s especially helpful when making deviled eggs) fitted with the chopping/mixing blade, process the egg yolks, mayo, pickles, mustard, salt and pepper until smooth.

Pipe the yolk mixture into each egg white half. You can use a piping bag, or my personal DIY favorite – a plastic bag with one of the corner edges cut off.

Garnish these dill pickle deviled eggs with even more pickles (we found that slicing baby dills will give you the perfect size for a garnish), fresh dill, and a sprinkle of paprika.

Whether your neighbors are piling them on their Labor Day cookout plates or your gameday houseguests are enjoying them alongside buffalo chicken dip and wings, these dill pickle deviled eggs make an egg-cellent appetizer recipe year round.


Other appetizer recipes from the Test Kitchen:

https://blog.hamiltonbeach.com/slow-cooker-korean-chicken-wings/

https://blog.hamiltonbeach.com/crispy-bbq-chicken-taquitos/

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Comments

  1. AAAUUUGGGHHH!!! Why does everyone ruin deviled eggs! (I’ll be real popular after this!) I make simple deviled eggs. No frills or french glands and fish eggs, just the following. First I make overstuffs. I cut the egg white hole wide open and put in a few extra “sacraficial” eggs in for more yoke stuffing to fill the big holes we made. Now we have a huge hole to fill with just the overdone yoke, sweet pickle juice, and mayo and a few hefty 6 or 7, or to taste, drops of worcerstershireshtuff sauce. And that is all! Be careful to not add so much liquid for the eggs will become gooey and hard to handle.(Yeah baby!) But I never much cared what they look like, there are tons of recipes that have doilies and piccadilly crap, this is Rich Green’s Manstuffs! Bring the stuffs and a bunch of napkins and wet wipes! Man, that’s good eatin. Thanks so much! Let me know….

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