Southern Deviled Eggs with Pickle Juice
These Southern Deviled Eggs with Pickle Juice are creamy, tangy, and packed with dill pickle flavor. Quick to make, dangerously easy to eat.
Servings: 12
Calories: 68kcal
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons dill pickle juice
- 1 tablespoon dill pickles finely chopped
- salt and pepper to taste
- Paprika for garnish
- fresh dill or chives, for topping
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain and cool in an ice bath. Peel when cool.
- Slice eggs in half lengthwise. Scoop out yolks into a bowl and mash with a fork.
- Add mayo, mustard, pickle juice, chopped pickles, salt, and pepper to the yolks. Mix until smooth and creamy. Adjust seasoning as needed.
- Spoon or pipe the filling back into the egg whites. Sprinkle with paprika and garnish with chives or dill if you're feeling extra.
- Serve immediately or refrigerate until ready. Good luck getting them to the table without someone "sampling" one.
Notes
- Use cold eggs + cold water to start, then turn off the heat once boiling, no green-ring yolks here.
- Ice bath right after cooking = easier peeling and zero egg drama.
- Dill pickle juice only, sweet pickles change the whole vibe (not in a good way).
- Want it smoother? Use a food processor or hand mixer to whip the yolk filling.
- Make ahead: Up to 1–2 days in advance. Add garnish just before serving for best looks.
Nutrition
Serving: 1serving | Calories: 68kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 97mg | Potassium: 38mg | Fiber: 0.05g | Sugar: 0.1g | Vitamin A: 141IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 0.5mg
