Dill Deviled Eggs

No holiday meal, summer barbecue, picnic, or potluck feels complete without a platter of deviled eggs. They’re one of those classic appetizers that always seem to disappear first, and for good reason—they’re creamy, flavorful, and easy to make ahead of time.

While there are dozens of ways to prepare deviled eggs, many traditional recipes include sweet pickle relish. Personally, I’ve never been a fan of the sweetness, so I decided to put my own spin on this timeless appetizer. The result? These Dill Deviled Eggs quickly became my go-to recipe.

Instead of sweet relish, this version is made with dill pickles and fresh dill flavor, creating a creamy filling that’s tangy, savory, and packed with flavor in every bite. It’s the perfect balance of rich, creamy egg yolks, zesty mustard, and crunchy dill pickles.

I’ve been bringing these Dill Deviled Eggs to family gatherings, holiday dinners, potlucks, and game day parties for years, and they always disappear quickly. In fact, they’re one of the most requested appetizers I make, and everyone who tries them asks for the recipe.

If you’re looking for an easy deviled egg recipe that’s a little different from the classic, these dill pickle deviled eggs are sure to become a new favorite.

To make a batch of Dill Deviled Eggs you will need the following –

12 Eggs
1/2 C Mayonnaise
1 tbsp Yellow Mustard
1 tbsp Dill Relish
1 tsp Kosher Salt
1 tsp Ground Pepper
Paprika

The real trick to the perfect deviled egg is the perfect hard-boiled egg. There are several ways you can hard boil eggs but my favorite way is to use the Dash Egg Cooker. It makes the perfect hard-boiled eggs every single time. Just fill the water reservoir, puncture a hole in the eggs and turn it on. The egg cooker does all the work. You can literally walk away and do other tasks while the eggs cook and you do not need to worry about overcooking them.


Once the eggs have cooked you want to wait for them to cool. You can either put them in ice water for a few minutes or wait for them to cool down. After the eggs have cooled down you’ll need to peel them.

After the eggs are peeled, slice them in half and scoop out the yolks.

Place the yolks in a medium-size bowl, add the mayonnaise, yellow mustard, and mix until smooth.  I like to use a fork to mash up the yolks. If the mixture is dry add a little more mayonnaise.

Add in the dill relish, salt, pepper, and mix until well combined.

Place in a piping bag and pipe the mixture back into the egg whites.

Store in the refrigerator in an air-tight container until you are ready to enjoy!

Right before you are going to serve them, sprinkle the dill deviled eggs with a little Paprika.

These will keep in the refrigerator for a few days. But trust me, once you taste them they won’t even last the day!