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
Prep the Hard-Boiled Eggs
Halve the eggs lengthwise and place all the yolks into a small bowl.
Set the egg white halves on a serving platter.
Make the Filling
Mash the egg yolks with the tines of a fork until they’re broken down but still have some small chunks.
Add the pickle juice, dry mustard, celery seed, and black pepper. Add 3 Tbsp of mayonnaise and stir well to combine.
Keep adding mayonnaise 1 Tbsp at a time until you get a creamy consistency that holds its shape but isn’t dry.
The filling should be smooth enough to pipe but thick enough that it doesn’t run.
Fill and Garnish the Eggs
Spoon the filling into each egg white half, mounding it slightly above the rim.
You can also fill a zip-top bag with the mixture, snip off one corner, and pipe it into each egg for a cleaner look.
Sprinkle each egg with paprika, top with some diced sweet pickle, and finish with a small pinch of flaky sea salt.
The pickles add crunch and the flaky salt gives a nice pop of saltiness against 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.
