In case you were wondering, Saturday (Nov. 2) happened to be National Deviled Eggs Day. Did you miss it? There's still time to make some this weekend!

But before you go decide to whip some up using the same old tired recipe your mom has been using for years, we might have something that you should try: Add some pickles!

You heard right. Sometimes, the easiest thing you can do to turn a traditional recipe into a way more exciting one is to add some dill. And in this recipe borrowed from our friends at Delish, there is plenty of that flavoring—coming straight from pickle juice, freshly chopped dill and minced dill pickles themselves.

Are you getting hungry? While many may consider deviled eggs as a more summer-friendly appetizer, the fact is that deviled eggs can be loved all year round. Heck, they can be quite the elegant appetizer at your holiday gatherings that are currently awaiting you just around the corner.



6 large eggs
1/4 c. mayonnaise
1 tsp. pickle juice
1 tsp. grainy Dijon mustard
2 tbsp. minced dill pickles
1 tbsp. freshly chopped dill, plus more for garnish
kosher salt
Freshly ground black pepper
Old Bay seasoning, for garnish
Sliced cornichons, for garnish


  1. Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 12 minutes. Drain, rinse eggs under cold water, and peel.
  2. Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, pickle juice, and mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced pickles and chopped dill then season with salt and pepper.
  3. Using a small cookie or ice cream scoop, scoop mixture into each egg. Garnish with more dill, Old Bay, and sliced cornichons

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