Ingredients (~18 deviled eggs)
- 9 extra-large hard-boiled eggs
- 1 1/2 Tbsp sweet pickle juice
- 1/2 tsp dry mustard
- 3/4 tsp celery seed
- 1/2 tsp finely ground black pepper
- 3-6 Tbsp mayonnaise
- Paprika for garnish
- 3-6 sweet pickles or sweet gherkins, finely diced
- Flaky sea salt for garnish
Preparing Hard-Boiled Eggs
Halve the eggs lengthwise, remove the yolks to a small bowl, and arrange the egg white halves on a serving platter.
Preparing the Filling
Use a fork to mash the yolks until totally crushed, then add the following ingredients: pickle juice, dry mustard, celery seed, and black pepper.
After mixing, add 3 tablespoons of mayonnaise to the egg yolks and mix well.
Continue to add mayonnaise (1 tablespoon at a time) until the mixture becomes creamy and stays in place when spooned onto the egg whites.
The filling should be able to hold its shape and not run out of the egg whites; it needs to be soft enough to pipe, but not so soft it runs.
Fill and Decorate the Eggs
Fill each egg white half generously with the filling and create a mound.
For a neater appearance, fill a ziplock bag with the filling mixture then cut the tip of one corner and pipe the filling into each egg.
At this point, sprinkle each egg with paprika, add some chopped sweet pickle on top, and then add a sprinkle of flaky sea salt on the pickle.
The crunchy pickles and the flaky sea salt provide an excellent contrast to the sweet filling.
Southern Sweet Pickle Deviled Eggs
Ingredients
Ingredients (~18 deviled eggs)
- 9 extra-large hard-boiled eggs
- 1 1/2 Tbsp sweet pickle juice
- 1/2 tsp dry mustard
- 3/4 tsp celery seed
- 1/2 tsp finely ground black pepper
- 3-6 Tbsp mayonnaise
- Paprika for garnish
- 3-6 sweet pickles or sweet gherkins finely diced
- Flaky sea salt for garnish
Instructions
- Halve 9 hard-boiled eggs lengthwise and place yolks in a small bowl.
- Arrange egg white halves on a serving platter.
- Mash yolks with a fork until broken down with small chunks remaining.
- Add 1 1/2 Tbsp sweet pickle juice, 1/2 tsp dry mustard, 3/4 tsp celery seed, and 1/2 tsp black pepper.
- Add 3 Tbsp mayonnaise and stir to combine.
- Add more mayonnaise 1 Tbsp at a time until creamy and holds its shape.
- Spoon filling into each egg white half, mounding slightly.
- Sprinkle with paprika, top with diced sweet pickles, and finish with flaky sea salt.
