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–+ servings
deviled eggs on a white cutting board.

Deviled Eggs with Dill Pickle Juice Recipe

Make these easy deviled eggs with dill pickle juice a Greek yogurt for a savory, tangy appetizer or side dish with a boost of protein!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine American
Servings 24 servings
Calories 49 kcal

Equipment

  • 1 Sharp Knife
  • 1 Large Bowl

Ingredients
  

  • 12 hard boiled eggs
  • 2 Tablespoons mayonnaise
  • ¼ cup plain Greek yogurt full fat
  • 3 Tablespoons dill pickle juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • Paprika for garnish

Instructions
 

  • Peel cooled hard boiled eggs, and slice them in half lengthwise.
    12 hard boiled eggs
  • Carefully remove the yolks, transferring them to a large bowl.
  • Mash with a fork. Add the mayonnaise, Greek yogurt, pickle juice, and mustard. Stir to combine.
    2 Tablespoons mayonnaise, 2 teaspoons Dijon mustard, ¼ cup plain Greek yogurt, 3 Tablespoons dill pickle juice
  • Season with salt and pepper to taste.
    1/2 teaspoons kosher salt or to taste, 1/2 teaspoon black pepper or to taste
  • Fill each egg white half with a generous scoop of the egg yolk mixture.
  • Sprinkle paprika on top, and getcha some of that!
    Paprika

Notes

Storage: Store assembled deviled eggs in an airtight container in the fridge for up to 2 days.
 

Nutrition

Serving: 1servingCalories: 49kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 94mgSodium: 71mgPotassium: 35mgFiber: 0.02gSugar: 0.4gVitamin A: 131IUVitamin C: 0.002mgCalcium: 15mgIron: 0.3mg
Keyword deviled eggs, deviled eggs recipe, deviled eggs with pickle juice, how to make deviled eggs
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