I’ve always been drawn to anything with dill, and these dill pickle deviled eggs marry two of my favorite things: classic deviled eggs and tangy dill pickles. They make a perfect bite-sized appetizer for guests, a lovely addition to a potluck, or an easy snack to keep in the fridge.
How to Make Dill Pickle Deviled Eggs
Deviled eggs are beloved because they are simple to make and endlessly adaptable. This dill pickle version brightens the traditional filling with pickle brine, chopped pickles and fresh dill for a lively, savory bite. They come together quickly and present beautifully on a platter—ideal for family gatherings, holiday spreads, or low-carb snacks.
What You’ll Need For This Recipe
- Eggs (large)
- Dill pickles (for chopping and for garnish)
- Dill pickle brine or juice
- Fresh dill, minced
- Mayonnaise
Getting Started
Begin by hard boiling the eggs. Once cooled, peel them and slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, dill pickle brine, minced dill and finely chopped dill pickles to the yolks. Whip or mash the mixture until smooth and creamy. Transfer the filling to a piping bag or use a spoon to mound it back into the egg white halves. Top each deviled egg with a thin dill pickle slice or a small sprinkle of chopped pickle and a little extra minced dill for color and flavor. Chill before serving for the best texture and taste.
Mike’s Tips & Tricks for Great Deviled Eggs
- Use an egg serving plate if you have one. An egg plate improves presentation and keeps the eggs steady while serving.
- Cook the eggs until fully set. Firm yolks are easier to remove and produce a smoother filling.
- A piping bag gives a neat, professional finish to each half; a small round tip or a star tip both work well.
- Use fresh dill when available for the brightest herb flavor, but dried dill can be used sparingly in a pinch.
- Whip the yolk mixture until it’s airy and smooth — this improves texture and mouthfeel.
The tangy dill and pickle notes make these deviled eggs a memorable twist on the classic. They’re easy to double for larger gatherings and hold up well in the fridge for a couple of days.
I hope you enjoy these as much as our family does—simple, flavorful, and ready in minutes.
Happy low carbing,
Mike
Pin This Recipe to Your Low Carb Recipes Boards
Dill Pickle Deviled Eggs
A tangy twist on classic deviled eggs featuring pickle brine, chopped dill pickles and fresh dill for bright, savory flavor.
- Prep Time
- 10 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 4
- Calories
- 71
- Author
- Karami Urbanoski
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 3 tbsp dill pickle brine or juice
- 3 tbsp minced dill pickles (plus extra for garnish)
- 1/2 tbsp freshly minced dill
Instructions
- Boil the eggs until hard cooked. Place in cold water to cool, then peel.
- Slice each egg in half lengthwise and remove the yolks to a bowl.
- Add mayonnaise, dill pickle brine, minced dill pickles and fresh dill to the yolks. Whip or mash until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish each egg with a small slice of dill pickle or a sprinkle of chopped pickles and a bit of fresh dill. Chill before serving for best flavor.
Recipe Notes
Store leftovers covered in the refrigerator for up to 2 days. These are best when served cold. Adjust the amount of pickle brine to taste if you prefer a milder or stronger tang.
Nutrition Information
Calories: 71 kcal, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 162 mg, Potassium: 10 mg, Vitamin A: 20 IU, Calcium: 5 mg
All nutrition information is an estimate and will vary with brands, portion sizes and preparation methods.
Made this recipe?
Share a photo of your finished dish and tag the original recipe author if you like. Ratings and comments help other cooks—please leave feedback below if you try it.