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Dill Pickle Deviled Eggs

  • Author: Kyndra Holley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • 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


  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.


net carbs per serving: 0.7g


  • 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