Dill pickle flavor joins deviled egg greatness! Dill pickle deviled eggs are a must-have for picnics and parties. They’re just so tasty, addictive, and incredibly easy to make.
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Dill Pickle Deviled Eggs
@partyfoodfavorites Working on the full recipe but if you want a quick idea, add chopped pickles, some pickle juice and fresh dill to your devilled eggs base. #partyfood #deviledeggs #christmasfood #picklejuice ♬ Swag Like A Punk – ThirdAph℮xTwin
Whenever there is an opportunity to add dill pickle to a classic dish, I’m all over it.
From dill pickled macaroni salad to dill pickle coleslaw, if you want to pack a punch add dill pickles.
Adding this twist to a favorite appetizer, like deviled eggs, is a tasty way to make your dish memorable.
Here’s what you need to whip up a batch of dill pickle deviled eggs.
- Eggs. Large eggs, I used a dozen to make 24 deviled eggs.
- Mayonnaise. I used half-fat Helman’s mayo. You can use whatever variety you wish.
- Dijon mustard. For a little bite.
- Jar of dill pickles. You’ll need the dill pick brine and a few of the pickles. I used extra garlic dill.
- Fresh dill. You can use dried, but if you can access fresh go for it as it packs more punch.
- Pepper. You won’t need any salt as the brine will have plenty.
How to Make Dill Pickle Deviled Eggs
Hard Boiling Eggs
The first step to making deviled eggs is to cook a batch of hard boiled eggs.
- Bring a pot of water to a boil.
- Add the eggs and cook for 10 minutes. Note: I added the eggs directly from the fridge.
- While the eggs are cooking, fill a large bowl with cold water and ice.
- Once the eggs are done, add the eggs to the ice bath and leave them in there until they cool completely.
Instant Pot Hard Boiled Eggs Instructions
If you have your pressure cooker out and ready to go, here’s how to cook eggs in the Instant Pot:
- Add a cup of water to your Instant Pot and put the wire rack at the bottom.
- Gently add the eggs, put on the lid, and seal the pressure cooker.
- Pressure cook for 8 minutes, then release the pressure (vent it).
- Add to the ice water bath.
Dill Pickle Deviled Egg Filling
To make the filling I used a classic deviled eggs recipe base and added a little sparkle.
- Peel the eggs carefully, making sure all residual egg shell is gone. I usually give these a good rinse after to make sure it’s clean of any remaining shell pieces.
- Slice the eggs in half and gently scoop out the egg yolk into a bowl and lay the egg whites on a serving platter.
- Add the mayo, mustard, pickle juice, pickles, and dill with the egg yolks, and use beaters, a whisk, or a fork to beat the filling until smooth.
- Spoon the yolk mixture (or you can go the extra step by adding the filling to a piping bag and pipe it) into the egg whites either with a star tip or in smooth swirls. Note: the pickles can clog the star tip, so I found it easier to just use the bag.
- Garnish with any extra fine diced pickles and fresh dill and voila, dill pickle deviled eggs.
More party food favorites:
Looking for more appetizers and dips that your guests will love? Give these a try.
- 12 eggs
- 1/3 cup + 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoon dill pickle juice
- 5 dill pickles, diced fine
- 1 tablespoon chopped fresh dill + extra for garnish
- 1/8 tsp pepper
- Bring a pot of water to a boil and add the eggs.
- Boil for 10 minutes then immediately add to an ice bath (a bowl of ice and water). Let the eggs completely cool.
- Peel the eggs and slice them in half, and scoop the yolks into a medium sized bowl.
- Add the mayonnaise, mustard, dill pickle juice, 4 tablespoons of the diced pickles, fresh dill, and pepper. Beat until smooth.
- Either spoon the filling back into the egg whites or transfer it to a plastic bag or piping bag if you want to make it look pretty.
- Top with extra diced pickles and dill.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 186mgSodium: 210mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g