Dill pickle deviled eggs bring a tangy, briny jolt to the classic party platter, with chopped pickles and fresh dill folded right into the creamy yolks. They take under 30 minutes to make and land somewhere between a snack and a celebration. Set a platter down at a gathering and watch it vanish.
Tired of the same old deviled eggs? Get ready to meet your new favorite party appetizer! If you’re a fan of all things tangy and briny, these Dill Pickle Deviled Eggs are about to rock your world. We’ve taken the classic, creamy deviled egg and packed it with the zesty punch of dill pickles and fresh dill. They’re the perfect, easy-to-make bite for holidays, potlucks, or just a protein-packed snack to have on hand.
Ingredients
• 6 large hard-boiled eggs, peeled
• 1/3 cup (75g / 2.65 oz) mayonnaise
• 3 tbsp finely chopped dill pickles, plus extra for garnish
• 2 tsp (10 ml) chopped fresh dill, plus extra for garnish
• 1 tsp (5g / 0.18 oz) Dijon mustard
• 1 tsp dried minced onions
Instructions
1. Directions
2. Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
3. Make the Filling: Using a fork, mash the egg yolks until they are a fine crumble. Add the mayonnaise, chopped dill pickles, fresh dill, Dijon mustard, and dried minced onions to the bowl. Stir until the mixture is smooth and well combined.
4. Fill the Egg Whites: For a clean, professional look, transfer the yolk mixture to a piping bag or a resealable plastic bag with one corner snipped off. Carefully pipe the filling evenly into the hollow of each egg white half.
5. Garnish and Serve: Garnish each deviled egg with a sprinkle of extra chopped dill and a small piece of dill pickle. Serve immediately, or chill until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Serving Size: 2 deviled eggs | Calories: 147 | Fat: 13g (0.46 oz) | Protein: 6g (0.21 oz) | Total Carbs: 0.7g (0.02 oz) | Net Carbs: 0.7g (0.02 oz)
Pro Tips
• For perfect, easy-to-peel hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 12 minutes. Immediately transfer to an ice bath to stop the cooking process.
• For the creamiest filling, make sure to mash the egg yolks very finely with a fork before adding the other . You can also use a food processor for an ultra-smooth texture.
• Make-ahead friendly! The egg yolk filling can be prepared up to 24 hours in advance and stored in an airtight container or piping bag in the refrigerator. Simply pipe into the egg whites just before serving for the freshest taste and appearance.
• Using a resealable plastic bag with the corner snipped off is a simple and effective way to pipe the filling neatly into the egg whites without a traditional pastry bag.
FAQ
Q: Can I make these deviled eggs ahead of time
A: Yes, the egg yolk filling can be prepared up to 24 hours in advance. Store it in an airtight container or piping bag in the refrigerator and pipe it into the egg whites just before serving for the best results.
Q: What is the secret to a creamy deviled egg filling
A: For the creamiest filling, mash the egg yolks into a very fine crumble with a fork before adding the other ingredients. For an ultra-smooth texture, you can also use a food processor.
Q: How long do dill pickle deviled eggs last in the fridge
A: You can store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days.
Q: What is the best way to fill the egg whites neatly
A: For a clean, professional look, transfer the yolk mixture to a piping bag. A simple and effective alternative is to use a resealable plastic bag with one corner snipped off to pipe the filling.
Pro Tips
- For shells that peel cleanly, boil the eggs, cover the pan off the heat for 12 minutes, then shock them in an ice bath before cracking.
- Mash the yolks to a fine crumble before stirring in the mayonnaise and pickle, or pulse them in a food processor for an ultra-smooth filling.
- Drain and finely chop the dill pickles so the filling stays thick and pipeable rather than watery.
- Pipe the filling with a resealable plastic bag with one corner snipped off if you don't own a pastry bag — the swirl still looks neat.
- Make the yolk filling up to 24 hours ahead and keep it in a piping bag in the fridge; pipe into the egg whites just before serving.
Frequently Asked Questions
Are dill pickle deviled eggs keto-friendly?
Yes. Each serving of two deviled egg halves has about 0.7 g of net carbs, with 6 g of protein and 13 g of fat, so they fit easily into a keto day.
Can I make deviled eggs ahead of time?
Absolutely. Refrigerate the yolk filling in an airtight container or piping bag for up to 24 hours and pipe it into the whites just before serving. Fully assembled eggs keep in the fridge for up to 3 days.
Can you freeze deviled eggs?
Freezing isn't recommended — the egg whites turn rubbery and the creamy filling separates when thawed. Keep them refrigerated instead.
How do I keep the filling from getting watery?
Drain the chopped pickles well and pat them dry before mixing, and mash the yolks completely smooth so they hold the mayonnaise evenly.
Recipe card below.
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Dill Pickle Deviled Eggs
Ingredients
Method
- Directions
- Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them in a medium mixing bowl.
- Arrange the egg white halves on a serving platter.
- Make the Filling: Using a fork, mash the egg yolks until they are a fine crumble.
- Add the mayonnaise, chopped dill pickles, fresh dill, Dijon mustard, and dried minced onions to the bowl.
- Stir until the mixture is smooth and well combined.
- Fill the Egg Whites: For a clean, professional look, transfer the yolk mixture to a piping bag or a resealable plastic bag with one corner snipped off. Carefully pipe the filling evenly into the hollow of each egg white half.
- Garnish and Serve: Garnish each deviled egg with a sprinkle of extra chopped dill and a small piece of dill pickle.
- Serve immediately, or chill until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Using a resealable plastic bag with the corner snipped off is a simple and effective way to pipe the filling neatly into the egg whites without a traditional pastry bag.
