Pickle Deviled Eggs


Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo and Whole30-friendly!

Paleo Pickle Deviled Eggs

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!

Paleo 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.

Paleo Pickle Deviled EggsPaleo Pickle Deviled Eggs

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!

Paleo Pickle Deviled Eggs

Paleo Pickle Deviled Eggs

Pickle Deviled Eggs

Course: Appetizer, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 12 deviled eggs
Author: Jean Choi

Healthy and filling pickle deviled eggs are the perfect snack or appetizer that's paleo and Whole30-friendly!

Print

Ingredients

  • 6 eggs
  • 3 tbsp paleo mayonnaise
  • 1 tbsp pickle juice
  • 2 tsp fresh dill finely chopped
  • 1 tsp dijon mustard
  • 1/4 cup chopped pickle
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  1. Bring water to a boil in a saucepan.
  2. 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.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.*
  6. Cut the eggs in half lengthwise.
  7. Take out the yolks and place in a bowl.
  8. Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
  9. Fill the egg whites with the mixture evenly.
  10. Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
  11. Refrigerate up to 4 days.

Recipe Notes

*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


Pickle Deviled Eggs (Paleo, Whole30, Gluten Free)

15 thoughts on “Pickle Deviled Eggs

  1. Erika

    I just made these. Very yummy! I didn’t add any extra salt because the pickle juice made them salty enough.

    Reply
  2. Christina Shoemaker

    I am such a sucker for deviled eggs!! I swear we had them at every event of my childhood and now I’m the designated deviled egg maker at family gatherings. I so love that you incorporated pickle juice! YUM!!

    Reply
  3. Lee Thayer

    Sorry for the late feedback, I made these, the first time Dec 2017, these are excellent but I did do a change based on my location, I used duck eggs, and wow are they delicious, the family (Thai), loved them! I make these about once a month now, switching between duck and chicken eggs, and I always use my homemade pickles as well 🙂 Thank you Jean for a great recipe.

    Reply
    1. Jean Choi Post author

      Thank you so much for your kind works! Made my day, and I’m so glad you like the recipe. I need to try it with duck eggs!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.