When it comes to deviled eggs, I’m all about that tangy, creamy filling. Deviled eggs are a classic appetizer for a special occasion or family gathering. You just can’t go wrong with a tray of traditional deviled eggs; they’re easy to make, always a crowd-pleaser, and there are so many ways to get creative with the filling. These dill pickle deviled eggs add a fresh twist to the classic recipe, and if you love pickles like I do, they’ll become one of your family favorites.

Let’s Prep:

To get started, make sure you have your large eggs hard-boiled and ready. I find it’s best to start them in cold water in a large pot to avoid cracking. Once the boiling water reaches a rolling boil, let them cook for about 13 minutes. After boiling, I immediately transfer the eggs to a bowl of ice water. You’ll end up with an easy to peel, perfectly cooked hard-boiled egg this way!

My recipe: Make Perfect Deviled Eggs every time!

When the eggs are done cooking and have cooled off.  You can peel eggs under cold running water to help get the shell off easier.  I then set each egg aside to ensure the whites of the egg stay intact and ready for filling.

Now that we’ve gotten the shells removed from the hard-boiled egg, it’s time to get to work!  Using a sharp knife slice the hard boiled eggs lengthwise and remove the egg yolk halves from the egg whites.  Add the egg yolks to a bowl that you’re going to do the mashing and mixing in.

Creating the Yolk Mixture:

In the mixing bowl with the yolk mixture, I add 1/4 Cup of mayonnaise, though feel free to adjust based on how creamy you like it. I also add dill pickle juice to bring in that briny, tangy kick that’s unique to these dill pickle deviled eggs. A teaspoon of Dijon mustard adds just the right amount of zest, and freshly chopped dill provides a bright herbal note that elevates the flavor.

If you’re going for the best deviled eggs recipe with a pickle twist, you’ve got to add finely chopped dill pickles! The pickles add so much more than just flavor, even though it’s huge!  You’re going to get a bit of a crunch inside the creamy yolk mixture that’s undeniable.  Make sure to taste as you go, and add some salt and black pepper to taste as needed.  Mix until everything is combined well.  In other recipes you might’ve had sour cream or greek yogurt mixed in.  Not required here, these are delicious and I like to keep is simple.

Fill Those Deviled Eggs

Filling the egg whites is the fun part. Now that we’re ready add the yolk mixture into the egg whites by either spooning them directly in, or for a nicer looking egg use a piping bag, or a plastic sandwich bag with the corner cut off to make an impromptu piping bag.

For an extra touch, I like to garnish each deviled egg with a sprinkle of freshly chopped dill. In addition, I like to add a small pickle slice on top for added color and flavor. To finish off, a sprinkle of bacon brings a pop of color, and flavor that makes them look even more appealing.

Serving Suggestions and Variations:

These deviled eggs are ready to serve as soon as they’re filled, but if you prefer a colder egg, place them in the fridge for about 30 minutes to chill. These are the perfect special occasion snack, whether for a picnic, a party, or even just a regular day when you’re craving something savory and delicious.

For a southern-style take, you could add a bit of sweet pickle relish instead of chopped dill pickles. This brings a sweeter profile to the yolk mixture and balances the pickle juice tang. Or, try adding a hint of Greek yogurt for a tangy twist on the creaminess. There are so many creative ways to make deviled eggs your own, so feel free to get creative!

Print out this recipe to save and make!

Tips and Tricks for Perfect Deviled Eggs

If you’re looking to take your deviled eggs to the next level, here are a few tips I’ve learned along the way. First, make sure your hard-boiled eggs are truly cold before peeling—this helps prevent the egg whites from tearing. Another trick is to use a bowl of a food processor to blend the yolk mixture if you want an ultra-smooth filling. Just pulse until creamy.

Room temperature eggs are easier to handle, so if you have time, let them sit out a bit before starting the recipe. And if you’re trying to save time, hard boil the eggs the night before and store them in the fridge. The next day, you’ll be all set to go.

When serving on a platter of eggs, I like to arrange them in neat rows or circles. These little bites of flavor look beautiful on the table, especially when topped with that sprinkle of paprika. Be sure to save a few pickles to slice up as a garnish as well!  Remember, people eat their eyes first, so if visually you see a pickle in there, it’s going to be even more delicious! 

Why These Deviled Eggs Are a Must-Try

What makes these dill pickle deviled eggs so irresistible?  The thing that I love about these is the classic flavor of the bite of the pickle juice, the way the fresh dill at the end not only adds color but also flavor and aroma and it all compliments the creamy yolk mixture so well.  These aren’t the same deviled eggs that your great Aunt makes, these will be a great addition to your family parties, easter egg hunts, or any time you need to come up with some delicious recipes to feed a crowd!

If you’ve been looking for easy ways to put a twist on traditional deviled eggs, this family recipe is the answer. These deviled eggs are low-carb, packed with flavor, and sure to become a hit with friends and family. Every bite is creamy, tangy, and utterly satisfying.

Plus, this recipe is flexible enough for you to add your own spin. Whether you love spicy foods and want to add hot sauce, or you’re a fan of sweet pickle relish, there’s no wrong way to make these your own. I’m a huge fan of deviled eggs recipes, including my Steak and Deviled Eggs – I love this one because it’s unique and brings all of the awesome flavor that you’re hoping for!

Wrapping Up

These dill pickle deviled eggs are a fantastic way to bring flavor and creativity to the table. The full recipe is simple, adaptable, and packed with everything that makes deviled eggs so beloved. If you’re ready to try a new favorite recipe, these deviled eggs might just be the perfect choice. Serve them cold or at room temperature on a serving plate; they’re sure to be gone in no time.

Print out this recipe to save and make!

Check out my other Egg recipes!

• Easy and Delicious Steak Deviled Eggs
• Easiest Hard Boiled Eggs Method you’ll love!
• Stuffed Pancake Recipe on the Griddle – Perfect Pancakes!

Dill Pickle Deviled Eggs

You never knew you needed them until now!

5 from 3 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 64kcal

Ingredients

• 6 Large Hard Boiled Eggs peeled
• 1/3 C Mayonnaise add more if you like them creamier
• 2 TBSP Dill Pickle Juice more to taste
• 2 TBSP Finely Chopped Dill Pickles
• 1 tsp Dijon Mustard
• 1 tsp Fresh Dill chopped (plus extra for garnish)
• 2 TBSP Bacon crispy, chopped finely
• Salt andBlack Pepper to taste

Instructions

• Cut each hard-boiled egg in half lengthwise and carefully scoop out the yolks, placing them in a mixing bowl. Set the egg whites aside on a serving plate.
• Mash the egg yolks with a fork until they’re crumbled. Add the mayonnaise, dill pickle juice, chopped pickles, Dijon mustard, chopped bacon and fresh dill. Mix until smooth and creamy, tasting as you go. If you prefer a tangier filling, add a little more pickle juice. Season with salt and black pepper to taste.
• Spoon, or pipe the filling back into the egg whites, or, for a cleaner look, use a piping bag or a plastic sandwich bag with a corner snipped off.
• Sprinkle the tops with a touch of dill, and cripsy bacon bits and garnish each egg with a small slice of pickle for an extra pop of color and flavor.
• Serve immediately, or chill in the fridge for 30 minutes if preferred.

Nutrition

Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 115mg | Potassium: 36mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg

Print out this recipe to save and make!