Dill Pickle Deviled Eggs
An aggressively pickled filling — bright, tangy, punchy — topped with a shatteringly crispy fried pickle chip.
Ingredients
- 12 large eggs
- 12 egg yolks
- 3 tablespoons mayonnaise
- 2 tablespoons dill pickle juice
- 1 tablespoon finely minced dill pickle
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh dill, finely chopped
- ½ teaspoon garlic powder
- Salt and white pepper
- 1 large dill pickle, very thinly sliced into rounds
- ½ cup seasoned flour (salt, garlic powder, black pepper)
- Neutral oil for frying
- Fresh dill fronds and flaky salt for garnish
Instructions
- Make pickle chips: slice pickle paper-thin and pat completely dry. Dredge in seasoned flour. Fry in ½ inch oil at 375°F until golden and crispy, about 2 minutes. Drain and cool.
- Mash yolks smooth. Beat in mayo, pickle juice, minced pickle, Dijon, dill, garlic powder. Should taste aggressively pickled — bright, tangy, punchy.
- Pipe into whites. Top with pickle chips, dill fronds, a pickle juice drizzle, and flaky salt.
Tips
- Do not be shy with the pickle juice — the filling should lead with brine.
- Pat pickle slices completely dry before dredging or they will be greasy.
- The fried pickle chip is one of the best crunch elements in the entire collection — make extra.
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