Deviled Eggs with Pickles are a creamy, tangy twist on classic deviled eggs made with chopped dill pickles and pickle juice mixed right into the filling. They’re an easy appetizer with plenty of pickle flavor in every bite.
The pickles give these deviled eggs just the right amount of crunch and tang without overpowering the creamy filling. I also like adding a little pickle juice because it brings even more flavor without needing a long list of ingredients.
Why I Love This Recipe
About the Ingredients ⭐
- Eggs: Large hard-boiled eggs are the base of the recipe. Make sure they’re completely cooled before peeling and filling.
- Mayonnaise: Makes the yolk filling smooth and creamy.
- Dijon Mustard: Adds a little tang and extra flavor to the filling.
- Dill Pickle Brine: This is where we get even more pickle flavor without adding extra chopped pickles.
- Dill Pickles: Finely chop them so you get a little crunch and tang in every bite.
- Fresh Dill: Adds fresh dill flavor that works perfectly with the pickles. Save a little for garnish.
- Garlic Powder: Just a small amount adds savory flavor to the filling.
- Salt & Black Pepper: Add to taste after mixing the filling since the pickles and brine already contain salt.
- Paprika: Optional, but a light sprinkle gives the finished deviled eggs that classic look.
Be sure to check out the full recipe and ingredient list below
How to Make Deviled Eggs with Pickles
Prepare the Eggs: Slice the hard-boiled eggs in half and place the yolks in a bowl. Mash until smooth.
Make the Filling: Add the mayonnaise, Dijon mustard, pickle brine, chopped pickles, dill, and garlic powder. Mix until creamy and season with salt and pepper.
Fill the Eggs: Spoon or pipe the filling into the egg whites. Garnish with paprika and fresh dill if desired.
Chill: Refrigerate for at least 15 minutes before serving.
Tips I Found Helpful 💙
- Cool the eggs completely: They’re easier to peel and fill.
- Finely chop the pickles: Small pieces mix better into the filling.
- Taste before salting: The pickles and brine already add salt.
- Don’t overdo the brine: Too much can make the filling runny.
Questions Readers Ask Most
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Deviled Eggs with Pickles
Deviled Eggs with Pickles are a creamy, tangy twist on classic deviled eggs made with dill pickles, pickle brine, Dijon mustard, and fresh dill.
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
Cool the hard-boiled eggs completely before peeling and filling. Finely chop the dill pickles so they mix easily into the creamy yolk filling. Taste before adding extra salt since the pickles and pickle brine are already salty. Keep the deviled eggs refrigerated until ready to serve and add the fresh dill and paprika garnish just before serving.
Nutrition Information:
Yield:
12Serving Size:
2Amount Per Serving: Calories: 121Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 191mgSodium: 177mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
