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What Great Grandma Ate / Recipes / 30 Minutes or Less / Pickle Deviled Eggs (Paleo, Whole30, Keto)

Pickle Deviled Eggs (Paleo, Whole30, Keto)

Last Updated on August 3, 2021 by Jean Choi 15 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo, Whole30-friendly, and keto! They are soft and creamy with refreshing crunchy bites of dill pickles.

whole30 deviled eggs with dill pickles

Deviled eggs are one of my favorite snacks. I just love the amazing creaminess with every bite, with a bit sour/spiciness (from mayonnaise mustard) to balance out the flavors. Plus it’s packed with healthy fats so I’m satiated for a while and it’s so perfect for holding me over between meals. One of my favorite variations recently is this pickle deviled eggs recipe, and I just can’t get enough.

How to Make 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 crunchy 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 Eggs

Ingredients for Pickle Deviled Eggs

The ingredients for these keto and Whole30 deviled eggs are so simple:

  • eggs
  • mayonnaise: You can make your own or this is my favorite store-bought brand
  • pickle juice
  • dill
  • dijon mustard
  • chopped pickle
  • Salt and pepper
  • Paprika

Step by Step Directions for Making Pickle Deviled Eggs

  1. Hard boil the eggs: Bring water to a boil in a saucepan, then take out eggs straight from the fridge 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 12 minutes. Once the eggs are done cooking, transfer to an ice water bath for at least 5 minutes.
  2. Peel the cooked eggs under cold running water.
  3. Cut the boiled eggs in half lengthwise. Remove the yolk and transfer to a bowl.
  4. Add mayonnaise, pickle juice, dill, dijon mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
  5. Divide the filling into the eggs evenly.
  6. Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
close up of deviled eggs with dill
top down view of a deviled egg

Frequently Asked Questions & Tips on Making This Recipe

Should I make deviled eggs the night before I want to serve them?

You don’t have to do this, but you definitely can. I would store the yolks mixture and the whites separately in an airtight container, then add the filling in to the eggs whites just before serving so they maintain their shape.

Can I boil eggs a day ahead for deviled eggs?

Yes! Boil the eggs up to 2 days in advance. You can peel the cooked eggs ahead of time as well, then slice the eggs in half lengthwise when you want to make and serve deviled eggs.

How long can deviled eggs stay in the fridge?

Leftover deviled eggs can be stored in an airtight container in the fridge for up to 4 days.

Can I freeze deviled eggs?

I don’t recommend it, especially the egg whites. Egg whites will turn rubbery and tough once frozen and then defrosted. However, you can freeze the yolk mixture. Cool completely, then place in a freezer safe resealable bag removing as much air as possible. Make sure to defrost in the fridge and not at room temperature, so the yolk mixture doesn’t get runny.

How long can deviled eggs sit out at room temperature?

I wouldn’t keep them out at room temperature for longer than 2 hours, since it’s prone to bacteria and spoilage if they are left out for any longer.

close up shot of Whole30 pickled deviled eggs

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Paleo Pickle Deviled Eggs

Pickle Deviled Eggs

Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo and Whole30-friendly!
5 from 8 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Egg chilling time: 5 minutes
Total Time: 22 minutes
Servings: 12 deviled eggs
Calories: 55kcal
Author: Jean Choi

Ingredients

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

Instructions

  • 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 12 minutes.
  • Prepare a large bowl with an ice water bath.
  • Once the eggs are done cooking, place them in the ice bath for at least 5 minutes.
  • Peel the eggs under cold running water.*
  • Cut the boiled eggs in half lengthwise.
  • Remove the yolk and transfer to 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.
Nutrition Facts
Pickle Deviled Eggs
Amount Per Serving (1 deviled egg)
Calories 55 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 102mg4%
Potassium 30mg1%
Protein 2g4%
Vitamin A 125IU3%
Calcium 14mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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.


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By Jean Choi | May 30, 2017

Comments

  1. Erika says

    July 15, 2017 at 4:14 pm

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

    Reply
    • Jean Choi says

      July 16, 2017 at 6:17 am

      So glad you liked them!

      Reply
  2. Emily @ Recipes to Nourish says

    September 11, 2017 at 9:09 am

    So much YES to these deviled eggs!!! My family also makes them with pickles and that’s how I grew up with them – I can’t eat them any other way now. So yummy! These look delicious!

    Reply
  3. Lindsey Dietz says

    September 11, 2017 at 9:09 am

    5 stars
    I do a version similar to this, but with pickled jalapenos! So yummy!

    Reply
    • Jean Choi says

      September 11, 2017 at 2:26 pm

      That’s SUCH a great idea. I need to try that next!

      Reply
  4. Raia Todd says

    September 11, 2017 at 9:22 am

    Mmmm…. Now I’m craving deviled eggs! Haha. These look so yummy!

    Reply
  5. Renee says

    September 11, 2017 at 9:46 am

    5 stars
    I don’t know why i never thought to do pickles with deviled eggs but YUM! I can just taste it now! What a lovely lunch!

    Reply
  6. linda spiker says

    September 11, 2017 at 3:23 pm

    5 stars
    Not only are deviled eggs delicious, they are pretty too! Love this recipe!

    Reply
  7. Christina Shoemaker says

    September 11, 2017 at 3:27 pm

    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
  8. Joni Gomes says

    September 11, 2017 at 5:13 pm

    5 stars
    Woah and heck to the yes to those! Love the dash of paprika powder too, beautiful presentation 🙂

    Reply
  9. Monique Cormack says

    September 11, 2017 at 6:15 pm

    5 stars
    Nom nom, devilled eggs are such a yummy snack and I LOVE pickles too! 🙂

    Reply
  10. Yang says

    September 12, 2017 at 7:20 am

    Looks so delicious! What a great snack they are.

    Reply
  11. Britt @ A Lil' Sweet, Spice, & Advice says

    September 13, 2017 at 3:32 pm

    5 stars
    MMMMM! Looks delish, I love your pictures. These remind me of my mom’s deviled eggs.

    Reply
  12. Lee Thayer says

    April 24, 2018 at 11:08 pm

    5 stars
    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
    • Jean Choi says

      April 26, 2018 at 2:26 pm

      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

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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