Deviled Eggs with Pickles
Deviled Eggs with Dill Pickles are a delicious twist on a classic appetizer that will have everyone coming back for seconds! The creamy, tangy filling combined with the crunch of dill pickles adds a flavorful kick that’s hard to resist.

Don’t stop at these deviled eggs with pickles if you love bold, tangy flavors! You might also love trying a Deviled Egg Potato Salad, which combines the creamy goodness of deviled eggs with hearty potatoes for the ultimate side dish.
It’s a perfect way to bring a little variety to your table while keeping that signature deviled egg flavor everyone adores. If you love these dill eggs then you will love Million Dollar Deviled eggs also.

Note: The term “deviled” dates back to the 18th century and was originally used to describe foods that were spicy, zesty, or highly seasoned. In the case of deviled eggs, the name comes from the tangy and flavorful filling, typically made with mustard, mayonnaise, and other bold ingredients. Over time, the term became associated with this beloved appetizer, even if it isn’t always spicy. It’s more about the robust flavors packed into that creamy yolk filling!
dill pickle deviled egg ingredients
- 6 large eggs, hard-boiled eggs and peeled (see notes)
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp dill pickle brine
- 1 tbsp finely chopped dill pickles
- 1 tsp fresh dill, finely chopped, plus extra for garnish
- 1/8 tsp garlic powder
- Salt and black pepper, to taste
- Paprika, for garnish (optional)

Deviled Eggs with Pickles Recipe
- Slice the hard-boiled eggs in half lengthwise, then carefully scoop the yolks into a bowl. Arrange the egg whites on a serving plate.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, dill pickle brine, chopped dill pickles, fresh dill, and garlic powder to the mashed yolks. Mix well until creamy. Season with salt and pepper to taste.
- Using a piping bag or a small spoon, fill the egg whites with the yolk mixture, dividing it evenly.
- Garnish each filled egg with a sprinkle of paprika and a bit of fresh dill, if desired.
- Chill the deviled eggs in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.


Tips & Tricks
- Perfectly Hard-Boiled Eggs: To ensure your eggs are easy to peel and have no grayish-green yolks, place them in a pot of cold water, bring it to a boil, then turn off the heat and cover for 10-12 minutes. Transfer them to an ice bath immediately after to stop the cooking process.
- Peeling Made Easy: Use older eggs (about 7-10 days old) for boiling, as they peel more easily than fresh ones. Rolling the eggs gently on the countertop can also help loosen the shell.
- Achieving a Creamy Filling: For an ultra-smooth yolk mixture, mash the yolks thoroughly with a fork, or even use a fine-mesh sieve to press them through before mixing in the other ingredients.
- Balance the Brine: Adjust the amount of dill pickle brine to your taste. If you love extra tang, add a little more, but do so gradually to avoid overpowering the filling.
- Pipe Like a Pro: For a polished presentation, use a piping bag fitted with a star tip to fill the eggs. If you don’t have one, a zip-top bag with the corner snipped off works just as well.
- Customize Your Garnish: While paprika and dill are classic choices, you can get creative with toppings like sliced pickles, crumbled bacon, or a dusting of everything bagel seasoning for added flair.
- Make Ahead: These deviled eggs can be made a day ahead. Store the egg whites and yolk mixture separately in the refrigerator, then fill them just before serving for freshness.
- Serving Tip: For stability on the serving plate, slice a tiny bit off the bottom of each egg white so they don’t wobble.

FAQs about Deviled Eggs with Pickles


Deviled Eggs with Pickles
Deviled Eggs with Dill Pickles are a delicious twist on a classic appetizer that will have everyone coming back for seconds!
Ingredients
- 6 large eggs, hard-boiled and peeled (see notes)
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp dill pickle brine
- 1 tbsp finely chopped dill pickles
- 1 tsp fresh dill, finely chopped, plus extra for garnish
- 1/8 tsp garlic powder
- Salt and black pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Slice the hard-boiled eggs in half lengthwise, then carefully scoop out the yolks into a bowl. Arrange the egg whites on a serving plate.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, dill pickle brine, chopped dill pickles, fresh dill, and garlic powder to the mashed yolks. Mix well until creamy. Season with salt and pepper to taste.
- Using a piping bag or a small spoon, fill the egg whites with the yolk mixture, dividing it evenly.
- Garnish each filled egg with a sprinkle of paprika and a bit of fresh dill, if desired.
- Chill the deviled eggs in the refrigerator for at least 15 minutes before serving to allow the flavors to meld
Notes
- Hard Boiling Eggs: Place eggs in a pot, cover them with cold water by about an inch, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool before peeling.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 64Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 125mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g