Dill Pickle Deviled Eggs

By PureWow Editors

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Published Mar 9, 2026

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Gut-friendly, anti-inflammatory and absolutely dill-ish

Erin Cameron/PureWow

When it comes to crowd-pleasing appetizers—especially in the spring—deviled eggs are a must. But sometimes you want to mix things up, offering a fresh take that will really get people talking.

That's where this pickle-infused riff comes in. Fresh dill and salty brine amplify the tangy flavor, and the pickles add a subtle (yet refreshing) crunch. It makes for a gut-healthy snack that's perfect for serving at a springtime brunch, Easter dinner or Mother's Day gathering.

Wherever you serve 'em, one thing's for sure: They'll be the talk of the party. Just don't be surprised if people ask you to make deviled eggs this way from now on.

Prep

Cook

Total

Serves

15 minutes

10 to 12 minutes

25 to 27 minutes

12 deviled eggs

Ingredients

6 large eggs
3 tablespoons mayo (or vegan mayo)
2 tablespoons finely chopped dill pickles
1 tablespoon pickle juice
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill
Salt & pepper to taste

Directions

1. Place eggs in a pot and cover with one inch of water. Bring to a boil, then turn off the heat, cover the pot and let sit for about 9 to 10 minutes. Rinse eggs with cool water, and once cool enough to handle, peel and remove shells.

2. Slice hard boiled eggs in half lengthwise. Gently remove the yolks and place in a medium-sized bowl. Place egg white halves on a serving plate.

3. Combine egg yolks, mayo, pickle juice, chopped pickles, Dijon mustard, dill and salt. Mix until smooth and creamy.

4. Add filling to a piping bag, then pipe evenly into each egg white shell.

5. Garnish with chopped dill and a pickle slice.

Nutrition Facts

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

PureWow Editors

Editorial Team

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