Deviled Eggs with Pickles
My family love deviled eggs with pickles and so do I. These deviled eggs are frequently requested at our family get-togethers and are always a hit! Deviled eggs are always the first plate of food to disappear at any gathering because everyone loves them. My favorite way to make a deviled egg is to add some diced baby dill pickles along with a little of the pickle juice. That combination just adds the right amount of zing and flavor. These little gems can be popped whole right into your mouth so you get all of the flavors at once. All you have to do is boil some eggs and stuff them with the mouth-watering filling. It’s simple to boil an egg and I’m going to show you how to make them turn out perfect every time. No more egg shell stuck to your egg.
How to boil the perfect egg:
It is very important not to use perfectly fresh eggs. They need to be around in the fridge for about a week. This makes them much easier to peel.
Place salted water in a medium saucepan so you have enough to cover the eggs completely. Bring the water to a boil before putting the eggs into it. When the water comes to a full boil add the cold eggs carefully one at a time with a slotted spoon. Bring eggs back to a full boil and cook for 11 minutes. Take the eggs out of the water with a spider strainer like the one pictured above. After the eggs are cooked immediately put them in an ice water bath in a medium sized bowl and let them sit in the ice water for 5-10 minutes to cool. Add more ice to the bath if needed.
Remove the eggs from the ice water and place them on a paper towel. Take the egg and crack it at the bottom of the egg as shown above and then peel the egg from the bottom. Rinse the eggs to remove any bits of shell and dry on your paper towel. Place eggs on cutting board and discard shells in paper towel.
Making filling for deviled eggs with pickles:
- Prepare the add-ins for your filling while the eggs are boiling and cooling. Chop fine or dice two baby dill pickles, one piece of cooked thin bacon and some chives (fresh if you have them).
- After the eggs are cooked and cooled, slice each egg in half and scoop the egg yolk out with a spoon into a small bowl. Mash the yolks up well with a fork and add in the diced pickles, mayonnaise and yellow mustard. Stir everything together until smooth.
- Stir in about a tablespoon of pickle juice and mix until the filling is a smooth consistency that is not too thick. Add just a dash of garlic salt. The mixture should be fairly salty from the pickles.
- You can fill the eggs by placing the egg mixture in a baggy and cut a small piece from the end or use a piping bag.
- Squeeze the filling into the egg white. If you prefer you can just scoop it into the egg white with a spoon.
- After all the whites are filled, sprinkle a little paprika over the eggs. I like to put the paprika in my hand and just sprinkle with my fingers so it doesn’t come out of the bottle too fast.
- Place bits of bacon and chives on top of each egg and they are ready to serve.
- You can make these ahead of time and just keep covered in the refrigerator until ready to serve. Leftovers will keep covered in the fridge for up to 3 days.
Other appetzer recipes to try:
Deviled Eggs With Pickles
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise (I use olive oil mayo)
- 1 tsp yellow mustard
- 3 tbsp baby dill pickles, diced (about 2 pickles)
- 1 tbsp pickle juice
- dash garlic salt
- 1 slice thin bacon, cooked and diced
- 1 tbsp chives, diced
- paprika to sprinkle on top of eggs
Instructions
- Boil eggs about 14-15 minutes and when done cool them in ice bath for 5-10 minutes.
- While eggs are cooking dice baby dill pickles, bacon and chives.
- When eggs are cooled peel them on a paper towel. Rinse any shell remaining on the egg and dry them. Discard egg shells in paper towel.
- Cut eggs in half with a sharp knife. Scoop egg yolks out and place them in a medium bowl. Place egg whites on serving platter.
- Mash egg yolks up fine with a fork. Add mayonnaise, yellow mustard and diced pickles and blend mixture up well.
- Add pickle juice so mixture is smooth and not too thick. Add a dash of garlic salt. Blend mixture again until smooth.
- Place mixture in a baggy with one end cut or use a piping bag and pipe mixture into egg whites. You can also use a spoon to fill the egg whites with filling.
- Sprinkle with a little paprika (can put paprika in hand and sprinkle with fingers so paprika doesn't come out too fast from the bottle). Top with bits of diced bacon and chives.