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.
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.
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
- 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.
- Peel the cooked eggs under cold running water.
- Cut the boiled eggs in half lengthwise. Remove the yolk and transfer to a bowl.
- Add mayonnaise, pickle juice, dill, dijon mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
- Divide the filling into the eggs evenly.
- Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
Frequently Asked Questions & Tips on Making This Recipe
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.
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.
Leftover deviled eggs can be stored in an airtight container in the fridge for up to 4 days.
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.
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.
Other recipes you might love…
Bacon Ranch Deviled Eggs (Paleo, Whole30, Keto)
Keto Egg Salad Recipe – Whole30 Egg Salad
Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)
Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)
Air Fryer Fried Pickles Recipe (Keto, Paleo, Whole 30)
Pickle Deviled Eggs
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.
Notes
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I just made these. Very yummy! I didn’t add any extra salt because the pickle juice made them salty enough.
So glad you liked them!
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!
I do a version similar to this, but with pickled jalapenos! So yummy!
That’s SUCH a great idea. I need to try that next!
Mmmm…. Now I’m craving deviled eggs! Haha. These look so yummy!
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!
Not only are deviled eggs delicious, they are pretty too! Love this recipe!
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!!
Woah and heck to the yes to those! Love the dash of paprika powder too, beautiful presentation 🙂
Nom nom, devilled eggs are such a yummy snack and I LOVE pickles too! 🙂
Looks so delicious! What a great snack they are.
MMMMM! Looks delish, I love your pictures. These remind me of my mom’s deviled eggs.
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.
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!