Description
These deviled eggs are packed with dill pickle flavor, sharp mustard, and topped with crispy fried onions for crunch. A bold, tangy twist on a classic.
Ingredients
6 large eggs
3 tbsp mayo
1 tsp yellow or Dijon mustard
2 tbsp finely chopped dill pickles
1–2 tsp pickle brine
1/4 tsp smoked paprika
Salt and pepper to taste
2 tbsp crispy fried onions (store-bought or homemade)
Fresh dill for garnish (optional)
Instructions
1. Boil and peel your eggs. Slice in half and remove yolks to a bowl.
2. Mash yolks with mayo, mustard, chopped pickles, pickle brine, paprika, salt, and pepper until smooth.
3. Spoon or pipe the yolk mixture back into egg white halves.
4. Top each egg with crispy onions and a sprig of fresh dill.
5. Chill until ready to serve.
Notes
Top with crispy onions just before serving to keep them crunchy.
Add hot sauce or horseradish to the filling for extra punch.
Store in an airtight container in the fridge up to 3 days.
Use a food processor for an ultra-smooth yolk filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Boiling, Assembling
- Cuisine: American, Fusion