Irresistible Deviled Eggs Recipe with Pickles

I love making these deviled eggs with pickles because they’re creamy, tangy, and have just the right amount of crunch from the grated pickle. They’re simple yet always a hit at gatherings, offering a refreshing twist on the classic deviled egg.

Why You’ll Love This Recipe

I like how the pickle and pickle juice add brightness to the filling, cutting through the richness of the yolks and mayo. These deviled eggs are easy to prepare, can be made ahead, and are always the first to disappear at parties. They’re also a great way to turn a few basic ingredients into something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 large eggs
¼ teaspoon salt
1 pinch black pepper
3 tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 small pickle finely grated
1 teaspoon pickle juice

Directions

1. I place the eggs in a saucepan and cover them with cold water. I bring the water to a boil, then lower the heat and simmer for 10–12 minutes.
2. I transfer the eggs to an ice bath and let them cool for about 5 minutes before peeling.
3. I slice the eggs in half lengthwise, remove the yolks, and place the yolks in a bowl.
4. I mash the yolks with mayonnaise, Dijon mustard, grated pickle, pickle juice, salt, and black pepper until smooth and creamy.
5. I spoon or pipe the mixture back into the egg whites.
6. I chill the deviled eggs until ready to serve.

Servings and Timing

This recipe makes 12 deviled egg halves, serving 6 people. It takes about 25 minutes total, including cooking, cooling, and preparing the filling.

Variations

I sometimes add a dash of smoked paprika on top for color and flavor. For extra crunch, I stir in finely chopped pickles instead of grating them. If I want them spicy, I mix in a little hot sauce or cayenne pepper.

Storage/Reheating

I store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Since they’re served cold, there’s no need to reheat them. I avoid freezing them because the texture changes.

FAQs

Can I make deviled eggs a day ahead?

Yes, I often prepare them the night before and store them covered in the fridge.

How do I make peeling boiled eggs easier?

I use slightly older eggs and cool them in an ice bath before peeling.

Can I use yellow mustard instead of Dijon?

Yes, I can substitute yellow mustard for a milder flavor.

What type of pickle works best?

I like using dill pickles, but sweet pickles give a different flavor twist.

Can I make these without mayonnaise?

Yes, I can use Greek yogurt or sour cream instead, though the flavor will be tangier.

How do I prevent the filling from being runny?

I start with less pickle juice and add more as needed for consistency.

Can I pipe the filling for a fancier look?

Yes, I use a piping bag with a star tip for a more elegant presentation.

Are these deviled eggs gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I double the recipe?

Yes, I simply double all the ingredients to make a larger batch.

How long can deviled eggs sit out?

I don’t leave them at room temperature for more than 2 hours for food safety.

Conclusion

These deviled eggs with pickles are one of my favorite appetizers to make because they’re creamy, tangy, and so easy to prepare. I love how the pickle adds a little crunch and brightness, making them irresistible every time I serve them. They’re a classic with a twist that always gets compliments.

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