The Best Dill Pickle Deviled Eggs (Keto & Whole30)
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!
Servings: 12 deviled eggs
Calories: 55kcal
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.
- 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.
Nutrition
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