If you love pickles, these dill pickle deviled eggs are about to become your new favorite twist on a classic. They're creamy, crunchy and tangy all at once, and made with just six eggs for an easy small batch recipe that's perfect for sharing at Easter or brunch.
This delightful little deviled eggs recipe is not only quick and easy to make, it's also a great way to use up that jar of pickles in the fridge. But what makes this recipe different and so special is the real dill pickles. (Look for them in the refrigerated section.) While you could totally use pickle relish or shelf-stable pickles, I think you'll absolutely love the real deal (real dill?) here. 😉 Raw, fermented pickles are fabulously crunchy and truly pop in this recipe.
This recipe makes 12 deviled eggs in total (from 6 eggs), but the recipe could easily be halved or doubled depending on your needs. If you're cooking for one and just looking for a great protein-based snack to have on hand, this recipe is an amazing way to mix things up.
Follow along, I'll show you how to make them!
🌿 Ingredients
See recipe card below for exact quantities.
📝 Instructions
💭 FAQ
Yes; you can absolutely substitute pickle relish. Just note that most prepared relish does contain some sugar and will make the recipe a little sweeter tasting.
Look for real fermented dill pickles or kosher dill pickles in the refrigerated section of your local grocery store. Fresh pickles work best for this recipe since they're nice and crunchy, but shelf stable pickles will work as well.
Yes, you can prep deviled eggs up to two days in advance. For best results, don't assemble or garnish the eggs until just before your meal or event.
🍳 Recipe
Dill Pickle Deviled Eggs (Easy Small Batch Recipe)
Ingredients
Equipment
Method
- Place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat and then reduce the heat a little to a gentle boil and cook for 12 minutes. Transfer the eggs to an ice bath in a separate bowl using a slotted spoon.6 large eggs
- Peel the cooled eggs, slice them in half lengthwise, and scoop out yolks into a mixing bowl.
- Mash the yolks a little with a fork and then add the rest of the ingredients to bowl, saving aside a little of the chopped dill and thin pickle slices to garnish. Mix everything together until well incorporated.3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh dill, 3 tablespoons dill pickles, 2 teaspoons pickle juice, sea salt, freshly ground black pepper
- Use a spoon to scoop a little of the fillings into each egg half. Use a clean finger to help guide the mixture off the spoon if that's easier.
- Place a small pickle slice into each deviled egg and sprinkle with more fresh dill and a little extra salt and pepper if you'd like.
- Serve immediately, or save in the fridge for later.
Nutrition
Notes
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