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
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Dill Pickle Deviled Eggs
- Total Time: 20 minutes
- Yield: 12 deviled eggs 1x
Looking for some cute deviled egg holders? Here are some really fun ideas.
- 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
- 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.
- Add the mayonnaise, pickles, dill, Dijon mustard, and dried onions to the bowl with the egg yolks. Mix until the ingredients are well combined.
- 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.
- Garnish each deviled egg with extra pickles and dill. Store leftovers in the refrigerator for up to 3 days.
net carbs per serving: 0.7g
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- 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
This recipe is a hit at every event I’ve made it for. Definitely a crowd pleaser.
Yum! I love making deviled eggs, but I've never thought of adding dill pickles to them! What a brilliant idea. I bet it would taste good with relish or sauerkraut too! I can't wait to try this recipe out. Thank you for sharing!