My recipe for dill pickle deviled eggs has the creamiest yolk filling, crunchy, chopped dill pickles, and a splash of pickle juice. They’re a bold, flavor-packed twist on the classic! This recipe is vegetarian and easily gluten free.
A Classic Appetizer or Snack with Dill Pickles
Tangy and with that briny mouthwatering punch only dill pickles can do, these tasty bites feature classic ingredients but with finely diced dill pickles and a splash of pickle juice. Inspiration came by way of my Mom’s Creamy Deviled Egg Salad recipe, now a reader favorite. She’s been adding pickles to her egg salad for as long as I can remember!
You’ll need some large hard boiled eggs for this recipe, so use my method for hard cooking eggs for set whites, and creamy-firm yolks with a fuss free egg peel that’ll leave your hard cooked whites smooth and pretty for a beautiful deviled egg presentation: Steamed Hard Boiled Eggs.
This Recipe Is
- make ahead: cook the eggs days in advance for quick assembly later
- tangy and punchy
- fresh dill and chives are optional (but recommended!)
If you love classic deviled eggs and pickles, you’re going to enjoy this tasty pickled infused classic!
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How to Make Dill Pickle Deviled Eggs
step by step
To fill the egg whites, you can use a zip top bag with a hole cut in the corner, two spoons or a piping bag and pastry tip to transfer the yolk mixture into the cooked egg whites.
Traci’s Tips
- Mustard: I tested this recipe with dijon and prepared mustard and preferred the tangy classic flavor of prepared mustard. The flavor of prepared mustard doesn’t overwhelm the punchy flavor of the pickles.
- Optional Herbs: I include both fresh dill and chives in the recipe. I love the freshness both offer in this recipe, and they can be used to garnish your deviled eggs as well. However, they’re optional (but recommended).
Double Pickle Dill Pickle Deviled Eggs
Ingredients
- 8 large Steamed Hard Boiled Eggs
- 1/4 cup (60 grams) Mayonnaise
- 3/4 teaspoon Prepared Yellow Mustard
- 1/4 cup (50 grams) Dill Pickles finely chopped
- 1 1/2 teaspoons Dill Pickle Juice from the pickle jar
- 1/8 teaspoon Fine Sea Salt
- 1/8 teaspoon Ground Black Pepper
- 1/8 teaspoon Smoky Paprika + more for garnish
- 1-2 dashes Tabasco
- 1 1/2 teaspoon Fresh Dill chopped fine (optional), or 3/4 teaspoon dried dill + more for garnish
- 1 tablespoon Fresh Chives chopped small (optional) + more for garnish
Instructions
- Peel cooled steamed hard cooked eggs then slice in half. Carefully transfer the hard cooked yolks to a medium mixing bowl. Set the egg whites aside on a serving platter. Mash with a fork or mini masher. The yolks will look crumbly.
- To the yolk mixture add the mayonnaise, mustard, pickles and pickle juice, salt, pepper, paprika, tabasco, dill and chives if using. Stir the mixture together, pressing the yolks into the side of the bowl to smooth, until creamy. Taste for salt and Tabasco adjustment.
- Spoon or pipe the yolk mixture, about 2 – 2 1/2 teaspoons each, into cooked egg white halves. Garnish with a sprinkle of paprika, dill and chives. Just before serving, sprinkle a touch of salt and pepper over the egg whites.
- To Store: cooked eggs must be refrigerated within two hours of cooking. Deviled eggs will store in the refrigerator in a lidded container for about two days.
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