Dill Pickle Deviled Eggs Recipe
These Dill Pickle Deviled Eggs are creamy, tangy, crunchy, and basically the ultimate bite for pickle lovers everywhere. Made with Heluva Good! Grillo’s Dill Pickle Dip, chopped pickles, and even a soak in leftover brine, this deviled egg recipe brings huge dill pickle flavor to your next party, Easter brunch, or summer get-together.
Equipment
Ingredients
- 12 large Boiled Eggs
- 1 Container Leftover Grillo’s Pickle Brine
- ½ Cup Heluva Good! Grillo's Dill Pickle Dip
- 1 Teaspoon Grainy Mustard
- 1 Tablespoon Grillo's Dill Pickle Brine
- 1 Handful Dill Pickle Potato Chips
- 1 spear Grillo’s Dill Pickle Finely Minced
Instructions
- Optional but highly recommended: Soak the peeled boiled eggs in dill pickle brine for at least 3 hours before assembling for extra tangy flavor.
- Cut the eggs in half and add the egg yolks to a bowl. Place the egg whites on a serving platter.
- To the yolks, add the Heluva Good! Grillo's Dill Pickle Dip, mustard, and pickle brine. Mash until mostly smooth and creamy.
- Transfer the filling to a piping bag or zip-top bag with the corner snipped and pipe into each egg white half.
- Top each one with a dill pickle potato chip and a sprinkle of finely minced pickle.
- Serve with ridged potato chips and more Heluva Good! Grillo's Dill Pickle Dip for dunking.
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