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Dill pickle deviled eggs topped with crispy onions on a serving plate

Dill Pickle Deviled Eggs with Crispy Onions

A delightful twist on a classic appetizer featuring creamy deviled egg filling with tangy dill pickles and topped with crispy fried onions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Hard-boiled, avoid overboiling to prevent a green ring.
  • 1 tablespoon mayonnaise Use good quality for best flavor.
  • 1 tablespoon dill pickle juice Adjust according to personal taste.
  • 1 tablespoon finely chopped dill pickles Substitutions include relish.
  • 0.5 teaspoon yellow mustard Dijon can be used for a different flavor.
  • 0.25 teaspoon salt Adjust salt according to taste.
  • 0.25 teaspoon black pepper Taste before finalizing.
  • 2 tablespoons crispy fried onions Add just before serving for crunch.
  • 1 tablespoon fresh dill, chopped Use fresh for better flavor.

Method
 

Preparation
  1. Start by boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Simmer for 9-12 minutes. Rinse with cold water to stop the cooking.
  2. Once the eggs are cooled, peel them and cut them in half lengthwise. Scoop out the yolks into a bowl.
  3. Add the mayonnaise, dill pickle juice, chopped dill pickles, yellow mustard, salt, and black pepper to the yolks. Use a fork to mash everything together until smooth.
  4. Taste the filling and adjust salt, mustard, or pickle juice to your liking.
  5. Carefully spoon or pipe the yolk mixture back into the egg whites, filling them generously.
  6. Sprinkle the crispy fried onions on top just before serving.
  7. Arrange the filled eggs on a platter and garnish with extra dill if desired.

Notes

These deviled eggs can be made a day in advance and stored in the fridge until serving. Avoid freezing as the texture of eggs may change.