Crispy Pickle Deviled Egg Cups
Tangy deviled eggs get a crunchy potato cup and a shower of fresh dill for a party snack with diner energy.
Prep: 12 · Cook: 15 · Total: 27 · Serves: 12 · Difficulty: Easy · Rating: 4.8/5 (178 reviews)
INSPIRED BY
An original party snack inspired by classic deviled eggs, dill pickles, and the satisfying crunch of a potato cup.
Story
Casey likes a party bite that gives you something creamy and something crisp in the same forkful. These deviled eggs borrow their best pickle-brine tang from the snack drawer, then settle into golden potato cups. They are friendly, familiar, and just dressed up enough for a crowded appetizer table. Keep the dill close because the green finish makes them look as good as they taste.
By Casey
Ingredients
- 12 frozen shredded potato cups
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped dill pickles
- 1 tsp pickle brine
- 1 tbsp finely chopped celery
- 1/4 tsp smoked paprika
- 2 tbsp chopped fresh dill
- Kosher salt
- Black pepper
Instructions
- Heat the oven to 425 F and arrange the frozen potato cups on a small sheet pan.
- Bake the potato cups for 12 to 15 minutes until deeply golden and crisp.
- Place the eggs in a saucepan, cover with water, bring to a boil, then cover and turn off the heat for 10 minutes.
- Cool the eggs in ice water, peel them, and mash the yolks with mayonnaise, mustard, pickle brine, celery, paprika, salt, and pepper.
- Fold in the chopped pickles, then spoon or pipe the filling into the warm potato cups.
- Finish with fresh dill and serve while the cups are crisp.
Chef Tips
- Dry the potato cups if they look frosty so they brown instead of steam.
- For a smoother filling, press the yolks through a fine sieve before mixing.
- Make the egg filling up to one day ahead and fill the cups shortly before serving.
- A pinch of cayenne gives the filling a sharper finish.
Cook's Notes
- Cool the eggs fully before peeling for cleaner whites and yolks.
- Bake the potato cups until deeply golden so they stay crisp under the filling.
- Fill shortly before serving for the best texture.
- Add cayenne or hot sauce if you like extra bite.