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Dilly Deviled Eggs


Dilly Deviled Eggs

Deviled Eggs With Dill

Diana Rattray

These delicious deviled eggs are a flavorful combination of egg yolk filling with dill pickle, dried dillweed, and dill pickle juice, along with mayonnaise and a little mustard.


Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: Makes 6 Servings


  • 6 or 7 large eggs*
  • 3 to 4 tablespoons mayonnaise
  • 2 tablespoons minced dill pickle
  • 1 teaspoon minced or grated onion, optional
  • 1 teaspoon dill pickle juice
  • 1/2 teaspoon dried dillweed or 1 teaspoon fresh finely chopped dill
  • 1 teaspoon yellow or Dijon mustard
  • salt and freshly ground black pepper, to taste
  • paprika 


Put the eggs in a medium saucepan and cover with water to about an inch above the eggs. 

Cover the saucepan and bring to a full rolling boil over high heat. Leaving the cover on the pan, remove  from the heat and let stand for 17 minutes. 

Pour off the hot water and cover with ice cold water. When the eggs are cold, peel under running water. See some tips for peeling hard-cooked eggs below.

Slice  the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl. With a fork, mix the yolks with three tablespoons of mayonnaise, chopped pickle, onion, if using, pickle juice, dillweed, and mustard. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.

Tip: To keep the eggs from wobbling, cut a thin, small slice off the bottoms of the egg white halves.

 Using a small spoon or cookie scoop, mound the egg white halves with the yolk mixture. 

Sprinkle the eggs lightly with paprika before serving.

Makes 6 servings of 2 halves each.

Tips for Peeling Hard-Cooked Eggs

  • For easier peeling, use eggs which aren't very fresh. Eggs nearer the expiration date will peel more cleanly. 
  • Some people believe white eggs peel easier than brown, but it doesn't seem to be a consistent finding.
  • Let the eggs stand in the ice water until thoroughly cooled.
  • Crack the ends of the shell, then gently roll the egg on the counter to crack all over.
  • Start the peeling at the wide end of the egg where there is a bit of air under the shell.
  • One last tip, boil a few extra eggs in case some won't peel cleanly. 

See Also

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