Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo and Whole30-friendly!
How was your Memorial Day, friends? Ours was so relaxing. We actually had zero plans so we ended up hanging out at home, working on some home projects, and finished up 13 Reasons Why. That show is preeeeetty intense, and deals with some serious issues faced by high school teens. If you’ve watched it like everyone and their uncle has, then you know what I mean. It’s a good one though. I highly recommend it!
Also, I did a LOT of cooking. Our grill was fired up almost every night, which inspired me to put together ideas for some delicious summer recipes. One of them being… these pickle deviled eggs!
This recipe was created by combining the 2 snacks I love having around at all times: pickles and deviled eggs. Deviled eggs are just so creamy and satisfying, that adding tangy and sour pickles to them is just the perfect flavor combo! I’ve been munching on these everyday and I just can’t get enough.
If you are planning a summer barbecue or gathering, I bet your guests will gobble up these pickle deviled eggs. It’s also a great recipe to make if you are doing the Whole30 or the RESTART sugar detox, especially when those cravings hit. All the healthy fats in these low carb pickle deviled eggs can help hold you over until the next meal while satisfying your hunger. Plus, it’s absolutely delicious!
- 6 eggs
- 3 tbsp paleo mayonnaise
- 1 tbsp pickle juice
- 2 tsp fresh dill, finely chopped
- 1 tsp dijon mustard
- ¼ cup chopped pickle
- Salt and pepper, to taste
- Paprika, for garnish
- Bring water to a boil in a saucepan.
- Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
- Prepare a large bowl with an ice bath.
- Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
- Peel the eggs under cold running water.*
- Cut the eggs in half lengthwise.
- Take out the yolks and place in a bowl.
- Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
- Fill the egg whites with the mixture evenly.
- Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
- Refrigerate up to 4 days.