Flavorful deviled eggs on a serving board with fresh herbs and cornichons nearby.

Looking to add a zesty kick to your next gathering? Look no further than these irresistible dill pickle deviled eggs! Bursting with tangy flavor, creamy goodness, and a satisfying crunch, they are a crowd-pleasing twist on the classic deviled egg. Serve them as an appetizer or keep them for your own midday snack—either way, dill pickle deviled eggs are sure to be a hit!

Top view of dill pickle deviled eggs on a bamboo serving board with extra pickles and a piping bag nearby.

What ingredients do I need to make this dill pickle deviled egg recipe?

To make these deviled eggs, you’ll need:

  • Eggs
  • Mayonnaise
  • Dill pickle. We minced up one of our favorite dill pickles, but you can also replace the pickle with an equal amount of dill pickle relish.
  • Yellow mustard.
  • Pickle juice. If you’re using relish instead of minced pickle, or otherwise don’t have pickle juice, you can use a small amount of white vinegar or apple cider vinegar instead of the pickle juice. We recommend starting with a very small amount (1/4-1/2 teaspoon), and increasing as needed. Straight vinegar is much more tart than pickle juice!
  • Fresh dill.
  • Salt, black pepper, and paprika.

Protip: Swap Smart!

Not a mayo fan? Try plain Greek yogurt in place of the mayonnaise!

Do deviled eggs contain mustard?

Yep, we call for a bit of yellow mustard to balance out the richness of the egg yolks and mayo. But don’t you worry, mustard haters—it is mostly there for a little tanginess, not actual mustard flavor!

Easy egg appetizers sprinkled with paprika on a black serving platter.

What is the best method for boiling eggs for deviled eggs?

The best method for boiling eggs for deviled eggs is…steaming! Fill the bottom of a pan that will fit all the eggs with a few inches of water, and bring to a boil. Gently add the eggs into the water, or place them in a steaming basket that fits the pot. Cover with a lid and steam for 11 minutes.

Transfer the eggs to an ice bath to shock them and stop the cooking. 

Protip: Get perfect yolks!

Eleven minutes should give you eggs with creamy, slightly firm yolks. Increase the time if you’d like firmer yolks.

How do you break up egg yolks for deviled eggs?

A fork or the back of a spoon is typically the simplest way to mash up the egg yolks. But if you want a super smooth texture without investing a lot of arm power, try using an electric mixer or fine mesh sieve.

Hardboiled egg halves with creamy, seasoned yolks piped in and garnished with pickles, fresh herbs, and paprika.

What is the best way to fill dill pickle deviled eggs?

The simplest way to fill deviled eggs is with a small spoon, but if you want to get a little fancy, break out the piping bag with a wide tip! If you don’t have a piping bag, fill a zip-top plastic bag with the filling and snip off the corner with a pair of scissors. Voilà! DIY piping bag!

How do I store the leftovers?

Leftover deviled eggs can be stored in the fridge in an airtight container for up to two days. Garnish just before serving.

Want more easy appetizers like this one?

Flavorful deviled eggs on a serving board with fresh herbs and cornichons nearby.

Dill Pickle Deviled Eggs Recipe

Yield: 12 deviled eggs
Prep Time: 10 minutes
Cook Time: 11 minutes
Additional Time: 5 minutes
Total Time: 26 minutes

Dill pickle deviled eggs combine the creamy richness of deviled eggs with the tangy zest of dill pickles, creating a flavorful twist on a classic appetizer.


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon finely minced dill pickle 
  • 1 teaspoon yellow mustard
  • 2 teaspoons pickle juice 
  • 1 teaspoon fresh dill, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika (garnish)
  • Optional garnishes: Additional pickle slices, fresh dill and paprika.


  1. Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.
  2. Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.
  3. Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.
  4. Remove the eggs from the water, test one. Once done to desired consistency, shock the eggs in an ice bath.
  5. Let them cool completely before peeling.
  6. When the eggs are cool, peel them under cool running water.
  7. Slice the eggs in half and remove the yolk from both sizes. Place the yolks in a small bowl and set the egg whites aside.
  8. Add the mayonnaise, minced pickles, mustard, pickle juice, fresh dill, salt and pepper and mix until well combined. You can use a fork, spoon, or electric mixer on low.
  9. Fill each egg white half with the yolk mixture.
  10. Garnish with pickle slices, fresh dill, and paprika.


  • Steaming your eggs for 11 minutes will give you creamy yolks that are just slightly firm. If you like firmer yolks, you'll want to increase the amount of time you steam your eggs!
  • You can swap Greek yogurt for the mayonnaise in this recipe if you're not a fan of mayo!

Nutrition Information:
Yield: 12 Serving Size: 1 deviled egg
Amount Per Serving: Calories: 69Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 145mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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