Dill Pickle Deviled Eggs - keto, whole30

Whether you have an abundance of hardboiled eggs left over from Easter, or you just need a quick appetizer to bring to a summer cookout, these Dill Pickle Deviled Eggs are the perfect option.

How to make the perfect hardboiled egg

This is how I make perfect hard-boiled eggs: Place the eggs in a large saucepan with cold water. Add enough water so that the eggs are fully submerged. Over high heat, bring the water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover, and let sit for 10-12 minutes. Submerge the eggs in a cold-water bath before peeling.

How to make the best egg salad recipe

The awesome thing about deviled egg recipes is that you can just chop them up to make a quick and easy egg salad. This Dill Pickle Deviled Egg recipe also makes for a delicious egg salad sandwich recipe. I rough chop the hardboiled eggs, mix in all the remaining ingredients and then pile it in a lettuce wrap, or the Everything Buns from my book Dairy Free Keto Cooking

I love this Dill Pickle Deviled Egg recipe for so many different reasons - For starters, it has less than 5 ingredients and is comprised of ingredients you likely already have in your fridge and pantry. Not only is it keto-friendly, but it is also dairy free, paleo, and whole30 compliant also. It really does check all of the boxes. It is a creative way to use up all of those leftover Easter hard-boiled eggs, but it is also the perfect appetizer to bring to all of those summertime cookouts and barbecues.

More Keto Deviled Egg Recipes

Dill Pickle Deviled Eggs

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★★★★★

5 from 2 reviews

• Author: Kyndra Holley
• Total Time: 20 minutes
• Yield: 12 deviled eggs 1x

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Description

Looking for some cute deviled egg holders? Here are some really fun ideas.

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Ingredients

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• 6 hard-boiled eggs (see tip above), peeled
• 1/ 3 cup mayonnaise (get the recipe here)
• 3 tablespoons finely chopped dill pickles, plus extra for garnish
• 2 teaspoons chopped fresh dill, plus extra for garnish
• 1 teaspoon Dijon mustard
• 1 teaspoon dried minced onions
• Sea salt and black pepper, to taste

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Instructions

1. Slice the eggs in half lengthwise and scoop the yolks into a medium mixing bowl. Mash the yolks with a fork. Set aside the whites.
2. Add the mayonnaise, pickles, dill, Dijon mustard, and dried onions to the bowl with the egg yolks. Mix until the ingredients are well combined.
3. Transfer the yolk mixture to a pastry bag or resealable plastic bag. If using a plastic bag, snip off one corner of the bag. Pipe the mixture into the egg whites.
4. Garnish each deviled egg with extra pickles and dill. Store leftovers in the refrigerator for up to 3 days.

Notes

net carbs per serving: 0.7g

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 2 deviled eggs
• Calories: 147
• Fat: 13g
• Carbohydrates: 0.7g
• Fiber: 0g
• Protein: 6g

Keywords: deviled egg recipes, keto deviled eggs, leftover easter eggs, dill pickle recipes, egg salad recipes