Dill Pickle Deviled Eggs Recipe - Self Proclaimed Foodie (2024)

FAQs

What can I use instead of mustard in deviled eggs? ›

Try wasabi or a touch of horseradish to give it that bite without the mustard. Add very small amounts until you get the level you like. If I were trying to make devilled eggs for your hubby I would use mayo, salt, and maybe horseradish . And or hot paprika/cayenne.

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

Filling finesse

If you do go overboard and your filling ends up too liquidy, boil up any extra eggs you have on hand and use the yolk to thicken the mixture. No extra eggs? Pinch a couple of your cooked whites, finely mince them, and add them to the mix.

A pickle next to a sandwich, alongside charcuterie on a cheeseboard, sliced on top of a hamburger, fried with creamy ranch, and chopped into relish on a hotdog. These classic pickle pairings have stood the test of time, and even the pickle skeptics welcome pickles in these cases.

Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich. It's not necessary, but it does add a layer of complexity and contrast to the creamy filling.

Make sure to watch my video above for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you'd like. I do recommend Dijon mustard rather than yellow mustard for more flavor.

If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.

Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.

Making them too far in advance. Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

If you completely went overboard with the mayo and your egg yolks are soupy, you'll want to opt for xanthan gum instead. A hand blender is necessary for removing the lumps, but it'll definitely do the trick in firming up the mixture.

Why are my deviled eggs chunky? ›

The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.

Thicken Up Deviled Egg Filling With These Simple Additions

Thickening up deviled egg filling with extra egg yolks is a common fix as it's an easy way to restore balance to the mix. Because deviled eggs are often delicate, it actually would be a good idea to boil a few extra eggs ahead of time in case of any mishaps.

Brats, hot dogs, burgers, and sliders (try our Simple Slider Skewers recipe) Use the brine in fresh baked bread for an extra special rye bread (try our Fresh Baked Caraway Garlic Dill Bread recipe) Cheese boards (learn how to build your own here) Cheddar cheese and herb cheese.

Dill pickles are the most commonly known pickle type. Dill pickles include vinegar, pickling salt, and dill in its brine, whether it be fresh, dried, or in seed form. Dill pickles can also be prepared to be Kosher certified.

Yellow Mustard Substitute

Here are the best substitutes for yellow mustard. Dry mustard mix: For 1 tablespoon of yellow mustard, substitute ½ teaspoon dry mustard plus 2 teaspoons water. Use another type of mustard: Dijon or even honey mustard can be used in place of yellow mustard.

Dijon mustard is the best substitute for ground mustard because they are similar in flavor. Use one tablespoon for each teaspoon of ground mustard whenever you're in a pinch and need a replacement. A second option you can use is turmeric. Turmeric has a similar color and taste to dry mustard but won't be as spicy.

Horseradish Powder

Horseradish comes from the same family as mustard, so it makes a wonderful ground mustard substitute. Since it's spicier than ground mustard, you'll want to use half as much horseradish powder when using it as a substitute.