Deviled Eggs are the quintessential party and potluck food! Every special occasion needs a plate of deviled eggs. With creamy, tangy yolks in a perfect cooked egg half, these Classic Deviled Eggs with Dill Pickles taste like exactly what you imagine when you think of deviled eggs.
With both chopped dill pickle and juice along with creamy mayo, tangy Dijon mustard, and a dash of salt and pepper, this deviled eggs recipe is simple, classic, and absolutely freakin’ delicious!
Table of Contents
- About This Deviled Eggs Recipe
- Ingredients
- How to Make Deviled Eggs with Dill Pickles
- Variations
- Storage and Make-Ahead Notes for Deviled Eggs with Dill Pickles
- Can You Freeze Deviled Eggs?
- More Frequently Asked Questions
- More Deviled Eggs
About This Deviled Eggs Recipe
I wanted to capture the exact deviled eggs recipe that I enjoyed throughout my childhood. My mom would pile the filling in with a spoon – no fancy piping like the pics – but the taste? Perfection.
For these dill pickle deviled eggs, I like to pipe in the creamy yolk filling because 1) It looks pretty and 2) It’s super easy! But if you prefer to spoon it in, I won’t judge. I do it too sometimes, and they’re still the delicious classic deviled eggs we know and love.
Ingredients
- Eggs – Your standard large eggs are perfect here! You can hard-boil them in the Instant Pot (my fave method for easy-peel eggs) or cook them on the stovetop. I’ve provided directions for both methods here!
- Mayo – I like to use real mayonnaise for that tangy, creamy texture. Miracle Whip will work, too.
- Dijon mustard – Some deviled egg recipes call for yellow mustard, but I like the deep flavor and tiny bit of heat that Dijon brings to the table.
- Dill pickles & pickle juice – The secret ingredient here is pickle juice! They make these deviled eggs with dill pickles tangy, dilly, and delicious. Chop up a few dill pickles, too. Yum.
- Salt & pepper – A must for any deviled egg! Adjust to taste.
How to Make Deviled Eggs with Dill Pickles
First, hard-boil your eggs. Then, peel them and cut them in half horizontally. Scoop the yolks out into a bowl, and add the mayo, mustard, pickles and pickle juice, and salt and pepper. Mix well with a fork until creamy, then pipe or scoop the filing back into the egg halves. That’s it!
Here are more detailed instructions for how to make these dill pickle deviled eggs.
Make Hard Boiled Eggs in the Instant Pot
Place 1 cup of cold water in the Instant Pot, and put the wire rack inside. Place the eggs on the top of the rack.
Place the lid on the Instant Pot and flip the seal to closed. Set to manual for 5 minutes. While the eggs cook, prepare a bowl of ice water. Once the five minutes is finished, release the pressure and use tongs to transfer the eggs to a bowl of ice water. Let the eggs cool for 5 minutes. Here’s more about how to make Instant Pot hard-boiled eggs.
Make Hard-Boiled Eggs on the Stovetop
Place eggs in a large saucepan and fill it with enough cold water to cover the eggs. Bring the water to a boil, and let it boil for 2 minutes. Remove the eggs from the heat and cover them with the lid. Set a timer for 10 minutes (12 minutes for extra large eggs). and reduce heat to medium-high for 8 minutes. Fill a medium size bowl with ice and cold water. Using a slotted spoon, add the cooked eggs to the bowl and let sit for 5 minutes. Here’s more info about how to make the best stovetop hard-boiled eggs.
Peel & Cut Your Eggs
Peel your hard-boiled eggs by cracking and rolling them on the countertop, then running them under a small stream of cold water while removing the peel.
Make the Filling
Cut the peeled eggs in half the long ways, scoop the yolks into a small bowl, and arrange the egg white halves on a platter or serving board. Add the remaining ingredients to the bowl.
With a fork, stir the yolk mixture, smashing the lumps against the side of the bowl, until smooth and creamy.
Fill Your Eggs
Fit a piping bag or plastic bag with your favorite large piping tip and squeeze the filling into the eggs. You can also use a couple of spoons to transfer the filing into the eggs.
Garnish
Your classic deviled eggs are looking GOOD! Now it’s time to garnish with a sprinkle of paprika and a bit of green in the form of snipped chives or little sprigs of fresh dill.
Variations
- Deviled eggs with Miracle Whip: If you’re a Miracle Whip lover, no shade here! Just swap it for the mayo and you’re good to go.
- Deviled eggs without mayonnaise: Swap in Greek yogurt or sour cream for the mayo.
- Christmas deviled eggs: Garnish with chopped fresh red bell pepper and/or a sprig of parsley. Pomegranate seeds look pretty too and add a nice juicy bite! If you want an over-the-top xmas deviled egg, check out these deviled egg Christmas trees. Epic!
- Jalapeño deviled eggs: Swap the pickle for chopped pickled jalapeño peppers and garnish with a slice of fresh or pickled jalapeño.
Storage and Make-Ahead Notes for Deviled Eggs with Dill Pickles
These deviled eggs can be made in advance. Place upright in an airtight container and store in the refrigerator. They are best to be eaten within 24 hours.
If you want to make your deviled eggs more a day but less than three days ahead of time, store the egg halves and the yolk mixture separately, then assemble them when it’s closer to serving time.
Can You Freeze Deviled Eggs?
No, I don’t recommend freezing deviled eggs because it will change the texture too much.
More Frequently Asked Questions
Q: How many deviled eggs per person?
A: I think it’s a safe bet to count on two deviled egg halves per person. This recipe yields 12 halves for 6 servings.
Q: How to transport deviled eggs
A: I like to use a plastic container that’s deep enough to be able to shut without smashing the tops of my deviled eggs with dill pickle. I like to line the container with paper towels so it’s more non-slip, nestle the eggs in, and drive like I have a fully assembled wedding cake in the car. Ha! Kidding, but also not. Another way to nestle them into the container is to place each egg into a cupcake wrapper.
You can also buy deviled egg carriers on Amazon (affiliate link). Pretty cool!
Q: Why are they called deviled eggs?
Deviled eggs have a long and storied history! This is a great timeline of the history of deviled eggs, from the North Carolina Egg Association. “Deviling” was a British term meaning heavily spiced, and eventually was applied to these eggs. It has nothing to do with the devil, but reportedly, some called these “mimosa eggs” or “stuffed eggs” to avoid any evil association.
At this point we all know deviled eggs are about the farthest thing from evil! *pops another in my mouth and smiles blissfully*
Q: Are there any tricks to making my eggs easy to peel?
Hard boiled eggs can be tricky. I’ve found adding in the ice bath to the process yields the best results. Once I added this step I’ve been able to successfully peel my eggs without any problem. Take an egg from the ice bath, gently crack the shell and roll it on the counter. Peel under running water.
More Deviled Eggs
- 21 Deliciously Different Deviled Egg Recipes
- Deviled Egg Eyes for Halloween
- 10 Things to Make with Leftover Hard-Boiled Eggs
If you try and love this recipe for classic deviled eggs, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️
Classic Deviled Eggs with Dill Pickles
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise (This is 4 tablespoons if you prefer to use your measuring spoon)
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped dill pickles
- 1 teaspoon dill pickle juice (from the pickle jar)
- Pinch kosher salt (to taste)
- Pinch freshly ground black pepper (to taste)
Optional garnish
- Sweet paprika
- Chopped chives
- Fresh dill
Instructions
Hard-boil your eggs
- In the Instant Pot: Place 1 cup of cold water in the Instant Pot. Insert rack at the bottom of the pot. Carefully place eggs on top of rack. Place lid on Instant Pot and set to manual for 5 minutes. Allow Instant Pot to come to pressure and cook for the 5 minutes. After the 5 minutes is finished, release the pressure. Carefully remove eggs from the Instant Pot. I like to use tongs, because the eggs will be hot! Fill a medium size bowl with ice and cold water. Add the cooked eggs to the bowl and let sit for 5 minutes.
- On the stovetop: Place eggs in a large saucepan. Fill the saucepan with enough cold water to cover the eggs. Bring water to a boil, and let boil for 2 minutes. Remove the eggs from the heat and cover them with the lid. Set a timer for 10 minutes (12 minutes for extra large eggs). and reduce heat to medium-high for 8 minutes. Fill a medium size bowl with ice and cold water. Using a slotted spoon, add the cooked eggs to the bowl and let sit for 5 minutes. Caution: eggs will be hot!
Make your deviled eggs
- Carefully peel egg shells from the eggs. Rinse under cool water.
- Slice each egg in half along the long side.
- In a small bowl, scoop in the egg yolk from each egg, taking care not to break the whites if at all possible. Add in mayonnaise, Dijon mustard, chopped pickles, pickle juice, salt and pepper. Taste and add more salt and pepper if desired.
- Fill the eggs with the yolk mixture. You can spoon it in, or place it in a pastry bag or zipper bag fitted with a large piping tip.
- Garnish with chopped chives and paprika, if desired. A sprig of dill would be perfect, too!
- Serve immediately or refrigerate for later.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
