Bread Butter Pickle Deviled Eggs
Transform your appetizer game with these irresistible Bread Butter Pickle Deviled Eggs, a playful twist on the classic party favorite. Creamy egg yolks are blended with tangy mayonnaise, zesty Dijon mustard, and the sweet crunch of finely chopped bread and butter pickles, creating a perfect balance of flavors. A dash of pickle juice adds a punchy brightness, while smoky paprika and freshly chopped chives take the presentation and taste to the next level. These deviled eggs are quick and easy to prepare, requiring just 30 minutes of kitchen time, and are ideal for everything from holiday gatherings to casual brunches. Serve them chilled for a crowd-pleasing dish that’s sure to be a hit! Perfect for searches like "unique deviled egg recipes," "appetizers with pickles," and "easy party finger foods."
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons bread and butter pickles, finely chopped
- 1 teaspoon pickle juice (from the jar)
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon chives, finely chopped (for garnish)
Instructions
Place the eggs in a single layer in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 9-10 minutes.
After the eggs are done cooking, transfer them immediately to an ice bath to cool for 5 minutes. This will stop the cooking process and make peeling easier.
Peel the eggs under running water and pat them dry with a paper towel. Slice each egg in half lengthwise and gently scoop out the yolks into a medium mixing bowl. Place the egg whites on a serving platter, cut side up.
Using a fork, mash the yolks until smooth. Add mayonnaise, Dijon mustard, chopped bread and butter pickles, pickle juice, paprika, salt, and ground black pepper to the bowl. Mix until creamy and well combined. Taste and adjust seasoning if needed.
Transfer the yolk mixture to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the mixture into the cavity of each egg white half, filling it generously.
Garnish the deviled eggs with a sprinkle of paprika and chopped chives for added flavor and presentation.
Cover the platter with plastic wrap and refrigerate for at least 20 minutes to let the flavors meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 179 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
