Dill Pickle Deviled Eggs
Inside: My easy method for perfectly peelable eggs + the dill pickle filling that gives classic deviled eggs a tangy, briny upgrade.
Deviled eggs are one of those recipes that never go out of style—and for good reason. These dill pickle deviled eggs take that classic you know and give it a tangy, flavor-packed twist with chopped pickles, fresh dill, and a creamy filling that hits the perfect balance of bright and savory. They’re simple, make-ahead friendly, and always one of the first things to disappear from the table.
If you’ve got a favorite way to make hard-boiled eggs, you can use it to cook the eggs—but I’ve included a pretty foolproof method that gives you easy-peel shells and perfectly set yolks every time. From there, it’s all about building flavor: a classic base of mayonnaise and mustard (bonus points if you can find dill pickle mustard, yes, it’s a thing), plus finely chopped pickles for crunch and that signature briny bite.
These dill pickle deviled eggs feel just a little unexpected, but still totally familiar—like the Classic Southern Deviled Eggs you grew up with, just dialed up a notch. It goes without saying that this is a perfect way to use up your Easter eggs and is ideal for potlucks and cookouts.
Why this recipe works:
- Perfectly cooked eggs – Starting the eggs in cold water, followed by a short boil and covered rest, gently cooks the whites and yolks so they’re set without turning chalky. The ice bath stops the cooking and helps the shells release cleanly.
- Creamy base with balanced tang — Mayonnaise gives the filling its signature richness, while the mustard and pickle juice add acidity and sharpness, so the eggs taste bright—not heavy.
- Layers of pickle–Chopped dill pickles add crunch and pops of briny flavor, while the pickle juice blends into the filling for a noticeable tang.
- Fresh dill reinforces flavors–The fresh herbs enhance the pickle flavor without overpowering. It also makes an attractive edible garnish.
- Chill time makes a difference–Letting the filled eggs rest in the fridge helps the flavors meld and firms up the filling.
- Scaleable–It’s easy to double or triple these deviled egg with dill pickles for a larger crowd.
Ingredients:
- Large eggs–The base of any deviled egg—slightly older eggs tend to peel more easily than super fresh ones.
- Mayonnaise–Creates that classic creamy texture; use a good-quality mayo for the best flavor; we like Duke’s.
- Dill pickle mustard (found at Trader Joe’s)–Adds tang and depth—dill pickle mustard leans into the flavor theme, but Dijon mustard or classic yellow mustard works too.
- Dill pickles —bring crunch and that signature briny bite to the filling and garnish; use your favorite (spears, chips, or whole—just chop them very finely). I used Grillo’s (which are really sour) for this dill pickle deviled egg recipe. If you prefer sweet or spicy pickles, go for it.
- Pickle juice–A small amount goes a long way to brighten the filling and tie all the flavors together- it does make the filling a bit looser than conventional eggs, so don’t overdo it.
- Fresh dill–For a fresh note that complements the pickles without overpowering the eggs.
- Kosher salt—seasoning is important, but go easy since the pickles, juice and mustard contain salt.
- Black pepper–Adds a subtle warmth and balances the richness of the filling.
- Paprika–Sweet or smoked paprika; just a light dusting to garnish the eggs.
Step-by-step instructions:
- Place the eggs in a heavy-bottomed saucepan and cover with cold water. Bring the pan to a boil and cook for 1 minute (use a timer). After a minute, remove the pan from the heat and cover tightly with a lid. Let the eggs rest in the hot water for 10 minutes (time it again), then drain.
2. After the eggs have rested in the hot water, transfer them to a large bowl of ice water and set the timer for another 10 minutes. This will stop the cooking, cool the eggs and make them easier to peel.
3. Crack and peel the eggs, rinsing off any shell that might stick to the white. (Note: these were very fresh eggs, and I only had a real problem peeling one of them).
4. Use a sharp knife to cut the eggs in half vertically.
5. Pop the yolks out of the whites and into the bowl of a mini food processor. Add the mayonnaise, mustard, pickle juice, salt, pepper and dill.
6. Blend until the filling is smooth, scraping down the bowl if necessary.
Note: You can also mash the yolks with a fork, then mix the other ingredients into them.
7. Transfer the filling to a bowl and stir in the chopped pickles. Cover with plastic wrap and refrigerate for 30 minutes to an hour to firm up the filling before assembly.
8. For a cleaner presentation, rinse the egg whites in cool water and pat them dry with paper towels; this should remove any yolk smudges. Be gentle as you do this to avoid tearing the whites.
9. Fill the egg whites with the dill pickle filling and garnish with paprika and/or other toppings, such as a sprig of fresh dill or a thin slice of pickle.
Pro-Tips:
- If using a piping bag to fill the egg white halves, be sure to mince the pickles very finely and use a large piping tip to prevent the pickle bits from clogging it. Larger pickle chunks will get lodged at the tip; squeezing the bag too firmly can cause a filling explosion.
- To spoon the filling, use a teaspoon to scoop the filling and another spoon to swipe it from the spoon into the egg.
- For a cleaner presentation, rinse the egg white halves in the ice water to remove any yolk or shell that may be stuck. Dab them dry with paper towels.
- For a thicker yolk mixture, boil an additional 2 eggs and use the yolks in the filling (save the whites for another use. This will structurally thicken the dill pickle filling.
Swaps and Variations:
- Swap the paprika garnish for Bloody Mary seasoning for rimming the glass; you don’t need a lot, just a light dusting.
- Swap the dill pickle in the deviled egg filling for your favorite pickle relish (drain to remove any excess moisture).
- For a spicy kick, add ⅛ teaspoon of cayenne pepper to the deviled egg mixture.
FAQs
Dill pickle juice is the secret ingredient to giving these deviled eggs a steady tangy flavor. It’s not overpowering, but noticeable. Layer it up with dill pickle mustard and chopped pickled cucumber for the best deviled eggs recipe.
The 5-5-5 rule applies to cooking eggs in the Instant Pot: 5 minutes at high pressure, 5 minutes natural release, and 5 minutes in an ice bath. I don’t like this method because:
1. Equipment – I don’t want to haul out an appliance to hard-boil eggs.
2. It takes 10-15 minutes to achieve pressure. With the stovetop method, you’re practically done by this point.
3. Five minutes of high pressure is more like 20 minutes of real cooking, resulting in tough eggs, and 5 minutes in an ice bath will chill them, but not to the core.
For this deviled egg recipe with pickles, I use freshly minced pickles, but relish is a good substitute. I prefer dill relish, but if you like ’em sweet, you can use that instead.
Make ahead:
- Cook the eggs, peel them and make the filling up to a day ahead of time. Store filling and whites separately until assembly.
Storage:
- Dill pickle deviled eggs are best enjoyed the day they are assembled.
- If you do have leftovers, store them in the refrigerator in an airtight container or cover with plastic wrap for up to 1-2 days.
Freezing:
- I don’t recommend freezing.
More deviled egg recipes you’ll love:
Dill Pickle Deviled Eggs
SPECIAL EQUIPMENT:
- 1 mini food processor optional
INGREDIENTS:
- 6 large eggs
- ¼ cup mayonnaise
- 2 teaspoons dill pickle mustard or substitute yellow mustard or Dijon
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon pickle juice from the jar
- 3 tablespoons dill pickle finely minced
- 2 teaspoons fresh dill minced, + extra for garnish
OPTIONAL GARNISH:
- pinch smoked or sweet paprika
- pinch bloody mary rimming salt
- thinly sliced dill pickle
- fresh dill sprigs
DIRECTIONS:
- Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Remove from heat and cover the pot with the lid. Set a timer for 10 minutes.
- While the eggs rest in the hot water, fill a medium bowl with ice and add 3-4 cups of water. Once the egg timer goes off, transfer the eggs to the ice bath using a pair of tongs. Set the timer for 10 minutes.
- Once the eggs have chilled, crack and peel the shells, rinse the egg to remove any shell that may have stuck to it. Slice the eggs in half and pop out the yolks into the bowl of a mini food processor by gently squeezing the egg.
- Add ¼ cup mayonnaise, 2 teaspoons dill pickle mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and 1 tablespoon pickle juice. Process for 20-30 seconds until the mixture is smooth (you may need to scrape down the sides with a rubber spatula and process again.
- Transfer the deviled egg mixture to a small bowl and stir in 3 tablespoons dill pickle and 2 teaspoons fresh dill.
- Fill the egg whites with the deviled egg filling. Garnish with a dusting of the paprika or bloody mary rimming salt. Add a thin slice of pickle and a sprig of dill.
- Chill for up to 3-4 hours to allow the filling to set.
RECIPE VIDEO:
NOTES:
- You can cook the eggs, peel them and make the filling up to a day ahead of time. Store filling and whites separately until assembly.
- Dill pickle deviled eggs are best enjoyed the day they are assembled.
- If you do have leftovers, store them in the refrigerator in an airtight container or cover with plastic wrap for up to 1-2 days.
- I don’t recommend freezing.
NUTRITION:
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Yum, from a pickle lover!