Halved hard-boiled eggs with a creamy, tangy filling enhanced with dill pickles AND dill pickle juice ... these classic Deviled Eggs are classic, simple, nostalgic, and best of all, delish!
Yield: 6
Ingredients
6large eggs
1/4cupmayonnaiseThis is 4 tablespoons if you prefer to use your measuring spoon
2teaspoonsDijon mustard
1tablespoonchopped dill pickles
1teaspoondill pickle juicefrom the pickle jar
Pinchkosher saltto taste
Pinchfreshly ground black pepperto taste
Optional garnish
Sweet paprika
Chopped chives
Fresh dill
Instructions
Hard-boil your eggs
In the Instant Pot: Place 1 cup of cold water in the Instant Pot. Insert rack at the bottom of the pot. Carefully place eggs on top of rack. Place lid on Instant Pot and set to manual for 5 minutes. Allow Instant Pot to come to pressure and cook for the 5 minutes. After the 5 minutes is finished, release the pressure. Carefully remove eggs from the Instant Pot. I like to use tongs, because the eggs will be hot! Fill a medium size bowl with ice and cold water. Add the cooked eggs to the bowl and let sit for 5 minutes.
On the stovetop: Place eggs in a large saucepan. Fill the saucepan with enough cold water to cover the eggs. Bring water to a boil, and let boil for 2 minutes. Remove the eggs from the heat and cover them with the lid. Set a timer for 10 minutes (12 minutes for extra large eggs). and reduce heat to medium-high for 8 minutes. Fill a medium size bowl with ice and cold water. Using a slotted spoon, add the cooked eggs to the bowl and let sit for 5 minutes. Caution: eggs will be hot!
Make your deviled eggs
Carefully peel egg shells from the eggs. Rinse under cool water.
Slice each egg in half along the long side.
In a small bowl, scoop in the egg yolk from each egg, taking care not to break the whites if at all possible. Add in mayonnaise, Dijon mustard, chopped pickles, pickle juice, salt and pepper. Taste and add more salt and pepper if desired.
Fill the eggs with the yolk mixture. You can spoon it in, or place it in a pastry bag or zipper bag fitted with a large piping tip.
Garnish with chopped chives and paprika, if desired. A sprig of dill would be perfect, too!
Serve immediately or refrigerate for later.
Notes
Make-Ahead & Storage: These deviled eggs can be made in advance. Place upright in an airtight container and store in the refrigerator. They are best to be eaten within 24 hours. If you want to make your deviled eggs more a day but less than three days ahead of time, store the egg halves and the yolk mixture separately, then assemble them when it's closer to serving time.