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To create the perfect dill pickle deviled eggs, it’s essential to understand the role each ingredient plays in the overall flavor and texture of the dish. Let’s take a closer look at the key components that make this recipe shine.

Dill Pickle Deviled Eggs

Elevate your appetizer game with dill pickle deviled eggs, a tangy twist on the classic that everyone will love! This delicious recipe combines creamy egg yolks with zesty dill pickle relish for a refreshing bite that’s perfect for any gathering. Simple to make and bursting with flavor, these deviled eggs are sure to impress your guests. Click through for the step-by-step guide and bring this crowd-pleaser to your next event!
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Ingredients
  

6 large eggs

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 tablespoons dill pickle relish

1 teaspoon dill weed (fresh or dried)

1 teaspoon apple cider vinegar

Salt and pepper to taste

Paprika for garnish

Fresh dill sprigs for garnish

Instructions
 

Begin by hard boiling the eggs. Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12-14 minutes.

    Once the time is up, immediately transfer the eggs to an ice bath to cool for about 10 minutes, which makes peeling easier.

      Gently peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.

        Mash the yolks with a fork until they are crumbly. Add in the mayonnaise, Dijon mustard, dill pickle relish, dill weed, apple cider vinegar, and a pinch of salt and pepper. Mix well until you achieve a smooth and creamy filling.

          Using a piping bag or a spoon, fill the egg white halves with the yolk mixture.

            Lightly sprinkle paprika on top of each filled egg for added color and a hint of spice.

              Finish with small sprigs of fresh dill on each egg for an extra pop of flavor and a beautiful presentation.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves