A dish of delicious deviled eggs is a requirement for any family event or potluck. You might find me standing next to the platter of these little fart rockets having an internal debate with myself as to if anybody will notice if I have eaten too many. I obviously haven’t, so I nab another. Today, I am sharing my recipe with you. These Spicy Dill Pickle Deviled Eggs are a twist on the classic and bring a little heat to the game. Consider this tasty appetizer for your next Deviled Egg Needs.
Spicy Dill Pickle Deviled Eggs Summary
Deviled eggs are a bit like crack cocaine to me. Well, minus all the bad things like destroying your life and the disease of addiction. The good news about deviled eggs is that the worst they can do is give you gas and maybe raise your cholesterol a bit. So, being addicted to these little flavor boats is alright.
Do you know what is better than alright? This recipe. This egg recipe is super simple and easy to make. It is a matter of taking some hard-boiled eggs, cut them in half, mixing the yolk with a few ingredients, and putting the resulting mixture right back into the egg. It is easy and anyone can make them!
This recipe has a little pop of heat, but not too much. Anybody can enjoy these eggs, but I will also give you ways to spice it up a little more, as well.
Adding the HEAT
I add three different sources of heat to this egg. First, cayenne powder. If you want to turn the heat up a bit for your eggs, this is probably the easiest way to do that. I call for ¼ teaspoon of it, but you could easily double it for extra spicy deviled eggs.
I also add one teaspoon of prepared horseradish to these eggs. Not all recipes call for horseradish, but I love the ones that have it in it, so they are going to be in my Spicy Dill Pickle Deviled Eggs. It isn’t as though horseradish adds the same kind of heat as our pickles or cayenne, bit it is spicy in its own special way. The kind of spice that doesn’t make you sweat like you might get from a Mexican dish, but it clears your nose out.
Finally, I add dill pickles. We can our own pickles and we always make them spicy, so I used those. Unfortunately, you don’t have access to our pantry and we don’t make enough pickles for you, so you are going to have to do something else. Fortunately, I have my opinions. Gedney Baby Zingers are about the most bomb commercial pickles that exist. Pick some of those up and you will be set for this recipe or any other.
No, you don’t need to use spicy pickles, but I really like them and we are making a Spicy Dill Pickle Deviled Egg recipe, so I figure I better bring a little heat to the game.
Adding the Devil to the Egg
So, you have made your eggs and you need to add all of the sauce back in. I have done this two different ways. First, using a spoon. Just scoop it right back into the egg and you should be good to go.
A second method is a piping bag, but there is a warning on this one. Because we are using minced pickles, the little pickle bits can get stuck if you are using the wrong attachment at the end. In fact, when we use this method, we just don’t use an attachment, but just the big hole. You can use a piping bag to make these eggs look good, but just make sure you are piping with something that can handle bits of pickle without getting clogged.
Peeling Hard-Boiled Eggs
How many times have you tried to remove the shell from a hard-boiled egg and you are able to do the job, but the egg looks like it has been mauled by Cujo? Peeling a perfect hard-boiled egg has been the bane of my existence, but there are certain things you can do to help get that great egg.
First, I have noticed that older eggs seem to be easier to peel. Turns out, there are chemical changes that happen in an egg as they age that make them easier to peel later in their shelf-life. Also, starting from a hot boil can make a huge difference. In this article at Serious Eats, they experiment with this and it turns out that your eggs will be easier to peel if you start them from a hot boil. That is, instead of adding them to the pan of water before heating, waiting until the water is boiling and then adding them to the pan.
I definitely have had bad experiences with trying to peel boiled eggs, but this advice will help make sure you get better eggs.
Spicy Dill Pickle Deviled Eggs Tips
- Dice the pickles up real fine for the best eggs.
- If you use a piping bag to fill the eggs, remember that the pickles might clog your piping bag. Use one that is big enough to let chunks of pickle to pass.
- If you want more heat, double the cayenne, or add to your taste.
- Add your eggs to hot boiling water, rather than heating from room temperature, to get the most easily peeled eggs.
- Eggs that have been in your fridge a while (but still within the expiration date), work best for making easily-peelable eggs.
Products I Used in This Recipe
Did you make these Spicy Dill Pickle Deviled Eggs?
Thanks so much for giving them a try and I hope they tasted spectacular! You could do me a real favor by letting me know how it went in the comments section below and giving me a rating. Of course, if you liked this, it would be awesome if you shared this on Facebook and Pinterest so that others can see you like this recipe. If you want to get updated with new recipes, sign up to get updates via email.
PrintDill Pickle Spicy Deviled Eggs
These Dill Picklecd Spicy Deviled Eggs are perfect for a holiday pot luck, game day snack, or just a Saturday treat. We serve up a traditional deviled egg recipe, but spice it up with cayenne, horsey sauce, and spicy pickles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 Servings 1x
- Category: Appetizer
- Method: Boil
- Cuisine: American
Ingredients
- 6 hard boiled eggs, peeled
- 1 medium spicy dill pickle, minced
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon prepared horseradish sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon cayenne
- Paprika to sprinkle on top
Instructions
- Slice eggs in half (length-wise) and separate the yolk from the whites.
- Place whites aside and add yolks to medium sized glass bowl
- Add all other ingredients except paprika and egg whites to dish and mix well
- With either spoon or piping bag, fill egg whites with filling.
- Sprinkle paprika on top
- Serve
Notes
- Dice the pickles up real fine for the best eggs.
- If you use a piping bag to fill the eggs, remember that the pickles might clog your piping bag. Use one that is big enough to let chunks of pickle to pass.
- If you want more heat, double the cayenne, or add to your taste.
- Add your eggs to hot boiling water, rather than heating from room temperature, to get the most easily peeled eggs.
- Eggs that have been in your fridge a while (but still within the expiration date), work best for making easily-peelable eggs.
Nutrition
- Serving Size: 1 egg
- Calories: 146 Calories
- Sugar: 1 g
- Sodium: 228 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 216 mg
Keywords: Spicy Deviled Eggs
2 Comments
Mardi
February 27, 2020 at 11:45 amThis sounds like excellent for so few ingredients and want to try it right away. Should I avoid getting too much of the pickle juice in the egg mixture, as in just scoop up the pickle bits and leave the juice on the cutting board or do you toss it all in?
Ben
March 1, 2020 at 4:22 pmYou don’t want too much pickle juice, but a bit of splash is just fine!