Dill Pickle Deviled Egg Recipe » Homemade Heather (2024)

These dill pickle deviled eggs offer a unique twist on a classic recipe. Creamy filling infused with a tangy dill pickle flavor is a crowd pleaser!

There is just something about dill pickles that makes them my absolute favorite! A while ago, a friend invited me over to help her can pickles and I have been obsessed ever since.

I think that I have canned over 30 quarts of pickles! At least?? Homemade pickles are the best! Don’t worry, I will be sharing mypickle canning recipewith you, but until then, check out these Dill Pickle Deviled Eggs.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board onPinterestand it will be there when you’re ready!

TABLE OF CONTENTS

There are so many different ways to make deviled eggs, and this dill pickle version is the perfect upgrade on a classic recipe. They are not any more difficult to make than traditional deviled eggs either.

Bring this easy appetizer to your next party and you are sure to get rave reviews, promise!

The addition of a bit of fresh dill and sliced pickles provides an extra pop of color and flavor, and sets this delicious appetizer apart from a classic deviled eggs recipe.

I love the combination of flavors. I mean, you can’t really go wrong with freshdill and tangy pickles.

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A Few Must-Haves for Making Deviled Eggs:

• Asmall cookie scoop is perfect for filling the white halves of the eggs with the yolk filling.
• Thisdeviled egg carriermakes taking these eggs to your next party easy!
• Ashort, wide cooking potis ideal for making a lot of eggs quickly.

Tips for Easy-to-Peel Hard Boiled Eggs:

• Add 1 Tbsp vinegar to the water. This helps to soften the egg shell!
• Place eggs in cool water, bring water to a boil, and allow the eggs to cook at a gentle rolling boil for ten minutes.
• Immediately place the eggs in a cold water bath for at least five minutes.
• Once the eggs are cool, gently tap and crack the shell on a hard surface and peel.

Dill Pickle Deviled Eggs:

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp prepared yellow mustard
• 1 tsp pickle juice
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 Tbsp fresh dill, finely chopped
• 2 dill pickles, sliced

Directions:

1. Start with peeled, hard boiled eggs.

2. Cut the eggs in half and gently separate the egg yolks from the whites. Set aside the egg whites.

3. In a small bowl, combine the filling ingredients with the egg yolk.

4. Fill the egg whites with the egg yolk mixture and top with a slice of dill pickle. Garnish with fresh dill and serve at your next party or gathering.

Be sure to check out these20+ Deviled Egg Recipesfor more ideas!

Tips and Tricks:

• If you don’t have a cookie scoop, you can use a small spoon, piping bag, or Ziploc bag with the corner cut off to fill the egg halves with yolk mixture.
• Using a food processor is a quick way to mix your filling.
• When using a bag, a piping tip makes a pretty design. I find the easiest way, though, is to simply cut off a corner of the bag.
• These delicious deviled eggs should be stored in a single layer in the fridge, either in an airtight container or covered with plastic wrap, until ready to serve.
• If you are finding that your deviled egg mixture is too dry, add a bit of mayonnaise.
• Try adding a bit of cayenne pepper or hot sauce for a hint of heat.
• Dijon mustard could be used in place of yellow mustard.
• Want to make this easy recipe, but don’t have any pickles on hand? Substitute apple cider vinegar, lemon juice, lime juice, white wine vinegar, regular white vinegar, or even pickle relish for the pickle juice.

The next time you are at a thrift store and come across a deviled egg tray, snatch it up! They are the perfect way to share this classic appetizer with all of your family and friends.

If you want even more yummy deviled egg recipes, try this three cheese version or this jalapeno bacon ranch one!

See Also

Overnight Caramel French Toast - The Recipe Rebel

If you love this Dill Pickle Deviled Egg Recipe, please give it a five star review and help me share it to Facebook and Pinterest.

Yield: 12

Cook Time: 15 minutes

Total Time: 15 minutes

These dill pickle deviled eggs offer a unique twist on a classic recipe. Creamy filling infused with a tangy dill pickle flavor is a crowd pleaser!

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp prepared yellow mustard
• 1 tsp pickle juice
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 Tbsp fresh dill, finely chopped
• 2 dill pickles, sliced

Instructions

1. Start with peeled, hard boiled eggs.
2. Cut the eggs in half and gently separate the egg yolks from the whites. Set aside the egg whites.
3. In a small bowl, combine the filling ingredients with the egg yolk.
4. Fill the egg whites with the egg yolk mixture and top with a slice of dill pickle.
5. Garnish with fresh dill and serve at your next party or gathering.

Notes

• If you don’t have a cookie scoop, you can use a small spoon, piping bag, or Ziploc bag with the corner cut off to fill the egg halves with yolk mixture.
• Using a food processor is a quick way to mix your filling.
• When using a bag, a piping tip makes a pretty design. I find the easiest way, though, is to simply cut off a corner of the bag.
• These delicious deviled eggs should be stored in a single layer in the fridge, either in an airtight container or covered with plastic wrap, until ready to serve.
• If you are finding that your deviled egg mixture is too dry, add a bit of mayonnaise.
• Try adding a bit of cayenne pepper or hot sauce for a hint of heat.
• Dijon mustard could be used in place of yellow mustard.
• Want to make this easy recipe, but don’t have any pickles on hand? Substitute apple cider vinegar, lemon juice, lime juice, white wine vinegar, regular white vinegar, or even pickle relish for the pickle juice.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 68Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 152mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

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