Dill Pickled Deviled Eggs
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Eggs steamed for easy peeling then halved. Yolks mashed with mayo, mustard, pickle brine, garlic powder, dried dill. Toss in diced pickles for crunch. Refilled into whites, garnished with dill and pickles. Chill before serving. Slightly swapped pickle variety; timing adjusted for gentle cooking; tactile cues emphasized. Classic texture with subtle tang, crunch, herbal notes. Simple pantry-friendly tweak with horseradish replacing garlic powder for zip. Steam method avoids peel frustration, ice bath stops cooking dead on. Blue collar kitchen wisdom, avoiding common slip-ups. Snack, party hit, chilled, pungent and creamy. 12 servings. 53 kcal per egg half approx.
Prep:
25 min
Cook:
12 min
Total:
37 min
Servings:
12 servings
#American
#Snack
#Party Food
#Egg Recipes
#Pickled Eggs
Steam eggs, don’t boil—that peeling horror avoided. Water barely touching base, lid tight, steam thick and vibrating like a soft hum telling you to stay patient. Timing’s a judgment call: 12 minutes first run, then peek with a test egg. Sharp crack, exposing yolk set firm but not dry, bright yellow, no gray layers. Plunge into ice bath, cold shock that halts cooking and firms up insides. Peel under cold water, that membrane slips right off. No frustration, no blistered whites. Half the egg, scoop yolks, mash them into crumbly bits. Mayo binds the party with mustard shout and pickle brine tang, horseradish powder wakes senses like a slap. Dried dill, not fresh—that subtle dry grass aroma, ground into the mix. Dice some chunky pickles, stir for snap in creamy softness. Salt and pepper dance last, don’t be shy. Fill back with care, garnish, chill to marry flavors, firm up texture. Snackworthy. Crunch and tang cut cream, herb and bright bite. Tried garlic powder; horseradish livened it better.
Ingredients
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons dill pickle juice
- 1/4 teaspoon horseradish powder
- 1 tablespoon dried dill
- 1/3 cup diced dill pickles
- Salt to taste
- Black pepper to taste
About the ingredients
Egg freshness matters—too fresh and you’ll wrestle peeling. Steam gently, water level low to avoid violent boil that cracks shells randomly. Ice bath is your friend, don’t cheat it or eggs keep cooking inside a hot shell. Mayo choice affects richness; homemade or good quality mayo yields silkier mix. Yellow mustard—skip spicy Dijon here; you want mellow but sharp. Switched garlic powder out for horseradish powder, more kick and complimentary bite with dill. Dried dill over fresh—it holds flavor steady without overwhelming moisture. Pickle juice acidity varies wildly; taste and adjust amount for tang. Crunch needs diced pickles, not relish. Salt is subtle but necessary, keep balanced or egg flavor is flattened. Pepper finish brightens. If dry mixture, a splash of olive oil or dollop Greek yogurt smooths but change flavor profile. Always mix last minute before filling to keep the texture just right. Work efficiently or filling thickens and becomes gluey.
Method
Steaming eggs
- Add about 1/2 inch water to medium saucepan. Steamer basket optional but great. Bring water to roiling boil over medium-high heat. Turn burner off just before adding eggs. Gently place eggs in basket or directly in pan bottom. Cover with tight-fitting lid.
- Return pan to heat until it whistles back to boil. Let steam 12 minutes for just-set yolk firm but not chalky. Toss one extra egg in for test; crack to inspect doneness. If yolk still sloppy, add 2 more minutes. Watch steam, don’t let water evaporate completely.
- Ship eggs immediately into ice bath to halt cooking. Peel when fully cooled. Cold water soaking loosens membranes; use fingers to roll shell off in chunks, never peel under hot tap or pith sticks bad.
Filling prep
- Halve eggs lengthwise, scoop yolks carefully to avoid wrecking whites. Mash yolks with fork in bowl until crumbly.
- Fold in mayo to bind the filling; mustard sharpens flavor. Then drizzle in pickle juice — acidic kick and moisture for creaminess. Horseradish powder swapped in to replace garlic powder for pungency with bite, works better with dill.
- Sprinkle dried dill for herby aroma throughout mix. Stir until creamy but some texture remains from yolk tiny lumps. Finally, mix in diced pickles for crunch contrast–why skip texture? Salt and black pepper finish seasoning, test, adjust.
Assembly and chilling
- Spoon or pipe mixture back into egg white halves. Be neat – dollops the mix just right fill hollow. Garnish with sprinkled dill and extra diced pickles for a fresh look and more bite.
- Cover and refrigerate at least 30 minutes for flavors to mingle, texture to set firm but creamy. Too long, yolks dry out; too short, flavors stay separate.
- Serve chilled, handheld, snackable. Offers sharp tang, creamy texture, and fresh herbal lift with pickle crunch.
Substitutions and notes
- No horseradish powder? Use a pinch of finely grated fresh horseradish or swap back to garlic powder but expect milder flavor. Mayo can be Greek yogurt for tang and fewer calories but less richness.
- If no steamer basket, place eggs directly on pan bottom but elevate with a crumpled foil ball to avoid direct contact with boiling water. Steam sound shifts from aggressive whistle to whisper when done.
- Avoid overcooking eggs or yolks turn gray and chalky. Ice bath critical or yolk cooking carries on inside the shell. Peeling is always easier when eggs aren’t fresh out of fridge but closer to 2-5 days old, helps membrane separate.
- If yolks seem too wet, add a spoonful grated sharp cheddar or crumbly feta to firm up filling and add twist. Pickle juice acid level varies; taste and temper accordingly.
- Don’t skip dicing actual pickles; texture and bite contrast stops that bland uniform mush some deviled eggs can fall into.
Cooking tips
Steaming isn’t just convenience but key to easy peeling—egg membranes loosen from shells, less pitted whites. Don’t boil hard eggs straight in water; that scald and bump leads to tough shells and blotchy surface. Turn heat off once water boils before adding eggs, then cover and return to heat so steam does the job—more gentle, less cracked shells. Timing is a guide; best judge is a test egg cracked after 12 minutes. Ice bath shock stops cooking—critical for tender, not chalky yolks. Peel under running cold water or soak longer if being stubborn. When scooping yolks, take care to keep whites intact—they’re party-ready vessels. Mash yolks with fork to avoid gritty lumps but leave some texture for interest. Mayo adds moisture and richness; mustard, pickle juice, horseradish powder flavor balance; dried dill keeps herb aroma consistent without adding moisture. Diced pickles add crunch, contrasting creamy filling. Salt and pepper last for perfect balance. Fill eggs with spoon or piping bag for neat presentation. Chill—not too long, else yolks dry. Garnish last moment. The whole point: texture interplay, tang punch, and easy peeling success.
Chef's notes
- 💡 Steam eggs with half inch water, lid tight, heat off before adding eggs. Water should barely simmer; let steam do the work. Timing key - 12 minutes usually nails tender yolk firm but not chalky. Test one egg, crack open. Watch for sharp crack, bright yellow no gray ring. Ice bath immediately stops cooking; don’t skip or yolks dry out afterwards. Peel under cold water or soak longer if stubborn. Egg freshness matters big here - 2-5 days old best for peeling, too fresh clings tight.
- 💡 Mix the filling roughly. Mash yolks with fork until crumbly but keep some lumps - texture matters. Fold in mayo first - binds and smoothes; mustard adds balance, not heat. Drizzle pickle juice for acidity and moisture, adjust amount for tang strength. Horseradish powder swaps garlic powder well - hits sharper and brighter, cuts through mayo richness. Dry dill keeps herby aroma steady without making mixture wet. Final crunch from diced pickles absolutely necessary. Salt and pepper finish but go slow; oversalting flattens flavors fast.
- 💡 For assembly, spoon or pipe mix back into egg halves carefully. Filling too runny calls for less pickle juice or add finely grated cheddar/feta to firm up; helps texture if yolks feel wet. Chill at least 30 min but not too long or yolks dry and brittle. Garnish last moment with dill and pickle bits - fresh look, added bite. Keep covered; fridge aroma can muddle eggs otherwise. Handle chilled - easy snack, good finger food with distinct layers of tang, cream, crunch and herbal notes.
- 💡 No steamer basket? Place eggs directly in pan but use crumpled foil ball under to stop direct boiling contact and cracking shells. Water sound changes when done - from fast boil whistle to soft whisper of steam. Avoid hard boil water hitting eggs - causes cracks and uneven cooking. Timing can shift slightly with stove power, so test egg important. If yolks go gray, means overcooked or water hit too hot. Ice bath crucial to lock ripeness of yolk. Peeling cold eggs easier; fresh from fridge just not as good as rested 2-5 days old.
- 💡 For substitutions use fresh grated horseradish if powder missing, similar pungency but add gradually. Garlic powder still okay but milder, lacks bite. Mayo can be swapped for Greek yogurt for tang and fewer calories but loses richness and creaminess. Pickle juice acidity varies wildly, taste before adding; can thin mix or dry out if too much. Salt and pepper are delicate balancing act here. If mix feels dry, small splash olive oil or dollop yogurt smooths texture but changes flavor profile. Always mix just before filling or gets gluey quick.
Common questions
How to know eggs are done steaming?
Listen to steam whistle shift - from hard boil to whisper. Test egg cracks sharp, yolk firm but bright yellow no gray. Timing 12 min start; add 2 more if yolk sloppy. Look for no chalkiness. Immediate ice bath key or yolks keep cooking inside shell.
Can I use fresh dill instead of dried?
Dry dill better - holds aroma without wetting mix. Fresh dill adds moisture, makes filling loose, loses texture control. If fresh only, finely chop and reduce quantity; maybe press with paper towel to dry. Fresh can overpower too, altering bite balance.
What if I don’t have horseradish powder?
Grate fresh horseradish instead; adds sharp bite. Garlic powder milder alternative but less punch. Adjust quantities down at first; horseradish more aggressive. Can skip entirely but flavor less lively, dill and mustard carry herbal and sour tones then.
How long store deviled eggs?
Refrigerate covered up to 2 days best; yolks dry out past that. Keep chilled to stop yolks darkening or rubbery texture. Avoid freezing. For short-term, airtight container ideal. Some people wrap half deviled eggs individually to retain moisture. Re-chill before serving for sharp flavors.
