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Paleo Pickle Deviled Eggs
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5 from 8 votes

Pickle Deviled Eggs

Healthy and filling pickle deviled eggs are the perfect snack or appetizer that's paleo and Whole30-friendly!
Prep Time5 mins
Cook Time12 mins
Egg chilling time5 mins
Total Time22 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 12 deviled eggs
Calories: 55kcal
Author: Jean Choi


  • 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


  • 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 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 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.


*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: 1deviled egg | Calories: 55kcal | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 102mg | Potassium: 30mg | Vitamin A: 125IU | Calcium: 14mg | Iron: 0.4mg