Description
These Pickle-Brined Deviled Eggs are a tangy twist on a classic appetizer. The eggs are brined in dill pickle juice for a flavorful kick, then filled with a creamy, zesty yolk mixture. Perfect for parties or as a tasty snack!
Ingredients
Scale
Eggs:
- 6 large eggs
Brine:
- ½ cup dill pickle juice
Filling:
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon finely chopped dill pickles
- ¼ teaspoon garlic powder
- â…› teaspoon black pepper
- pinch of salt (optional)
Garnish:
- paprika and chopped fresh dill
Instructions
- Cook the Eggs: Place eggs in a saucepan, cover with water, bring to a boil, then let sit for 10–12 minutes. Cool in an ice bath and peel.
- Brine the Eggs: Marinate peeled eggs in pickle juice in the fridge for at least 2 hours.
- Prepare the Filling: Mix yolks with mayonnaise, mustard, pickles, garlic powder, and pepper.
- Fill the Eggs: Spoon or pipe the yolk mixture into egg whites.
- Garnish and Serve: Sprinkle with paprika and dill before serving.
Notes
- For stronger pickle flavor, brine the eggs overnight.
- You can also use spicy pickle juice for a kick.
- These deviled eggs can be prepared ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 60
- Sugar: 0g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
