A fun twist on a classic recipe, these healthy and filling dill pickle deviled eggs are the perfect appetizer or snack! They are soft and creamy with refreshing crunchy bites of dill pickles, and they’re Whole30, Paleo, and Keto friendly. Pickle lovers, you will absolutely love this recipe!
What Makes This Recipe Great
Deviled eggs are one of my favorite snacks. I just love the amazing creaminess with every bite, with a bit of sour/spiciness (from the mayonnaise and mustard) to balance out the flavors. Plus, they’re packed with healthy fats and protein, so I’m satiated for a while.
One of my favorite recent variations is this Dill Pickle Deviled Egg Recipe, and I just can’t get enough! The same delicious deviled egg texture with an amazing pickle flavor explosion! Plus, the added crunch of the pickles adds a little something extra to this delicious snack.
These eggs are a wonderful addition to your Easter Brunch or perfect for any gathering and special occasion.
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 every day, and I just can’t get enough
Ingredient Notes
- large eggs
- mayonnaise: You can make your own, or this is my favorite store-bought brand.
- pickle juice
- fresh dill
- Dijon mustard: I prefer Dijon mustard, but you can use yellow mustard if preferred.
- chopped pickle: In a pinch, you can use dill pickle relish, but I love the taste of fresh pickles.
- salt and black pepper
- paprika
Step-by-Step Instructions
Step 1: Perfect hard-boiled eggs: Bring water to a boil in a large saucepan or large pot over medium-high heat, then take out the eggs straight from the fridge. Place eggs into the water carefully 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 bath for at least 5 minutes.
Step 2: For easy peeling, peel eggs under cold running water.
Step 3: Cut the hard-boiled eggs in half lengthwise. Remove the yolk and transfer to a medium bowl.
Step 4: Add mayonnaise, pickle juice, dill, dijon mustard, chopped pickle, salt, and pepper, and mash with a fork until fully combined and creamy.
Step 5: Divide the egg filling evenly into the egg white halves. You can use a piping bag or a ziplock bag and cut the tip off, or simply use a spoon.
Step 6: Optional: Garnish with more sliced pickles, a sprig of dill, and a sprinkle of paprika before serving.
Expert Tips
- For the ice bath, add ice and cold water to a large bowl. Once you place the eggs in the ice water bath, it will prevent them from cooking further.
Serving Tips
Add the deviled eggs to a serving platter and garnish with more sliced pickles, a sprig of dill, and a sprinkle of paprika before serving.
Storage Tips
Leftover dill pickle 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.
Recipe FAQs
You definitely can. I would store the yolk mixture and the whites separately in an airtight container, then add the filling to the egg 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.
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.
More Easy Appetizers
- Bacon Ranch Deviled Eggs
- Keto Egg Salad Recipe
- Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways
- Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)
- Air Fryer Fried Pickles Recipe
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The Best Dill Pickle Deviled Eggs (Keto & Whole30)
Ingredients
- 6 eggs
- 3 tbsp 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
Expert Tips
-
- For the ice bath, add ice and cold water to a large bowl. Once you place the eggs in the ice water bath, it will prevent them from cooking further.Â
- 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!
Serving Tips
- Add the deviled eggs to a serving platter and garnish with more sliced pickles, a sprig of dill, and a sprinkle of paprika before serving.
Storage Tips
- Leftover dill pickle deviled eggs can be stored in an airtight container in the fridge for up to 4 days.
- I don’t recommend freezing 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.
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