Dill Pickle Deviled Eggs
A picnic or backyard BBQ wouldn’t be complete without these Dill Pickle Deviled Eggs. With just a few simple ingredients, you’ll have a tasty and healthy snack or appetizer ready in minutes!
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❤️ Why You’ll Love This Deviled Eggs Recipe
- Quick and easy side dish that can be ready in minutes
- Dill gives them a fresh twist, setting them apart from traditional deviled eggs
- Low carb, high in healthy fats and full of great flavor
- Great way to use up extra hard boiled eggs
When all the planning begins for Easter dinner or a covered dish get-together, there is always one question; “Who’s bringing the deviled eggs?” Am I right? This year, surprise everyone with this delightful recipe. They are classic deviled eggs with a twist!
Most deviled egg recipes use sweet relish mixed into a creamy mixture for the eggs’ center. And while I absolutely love the traditional recipe, I have always enjoyed mixing them up a little and giving them a new spin, like in these Buffalo Deviled Eggs. That’s where this recipe comes in!
Minced dill pickles take front and center in this recipe creating a wonderful balance of flavor with the creamy mayo and tart Dijion mustard.
Whether you’re wanting a low carb recipe to take to your next party, family or church function or you just want a heathy snack to keep on hand, you are going to love this recipe.
What’s in Dill Pickle Deviled Eggs
- Eggs
- Mayonnaise
- Dill pickles and juice
- Sour cream
- Fresh dill
- Dijon mustard
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
How to Make the Best Deviled Eggs
Hard boil the eggs as detailed in the notes below.
Peel and slice the eggs in half and add the yolks to a mixing bowl, then break them up using a fork.
Add in the mayonnaise, sour cream, mustard, pickle juice, salt and pepper.
Mix using a hand mixer or whisk until well combined.
Add in the fresh dill and pickles.
Stir until well combined and chill in the fridge until the mixture firms up.
Spoon the mixture into each egg half and chill in the fridge until ready to serve.
Store leftovers in the fridge for a few days in a deviled eggs storage container.
Eggs are truly one of the most nutritious foods you can eat. And for those on Keto, they are especially good because not only are they loaded with vitamins and minerals, (B2, B12, B5, A, and Selenium) and are a high-quality protein, they’re are a good source of healthy fats!
How to Make the Perfect Hard Boiled Eggs
Add the eggs to a saucepan and pour enough cold water to cover the eggs. Add in a splash of white vinegar and pinch of salt.
Bring to a boil, turn the heat down to a simmer and set a timer for 10 minutes. After the 10 minutes, add the eggs in a bowl with cold water and allow to sit for 10 minutes before peeling. This method works perfectly for me every time and I find the shells are much easier to peel!
What Goes with Deviled Eggs?
Everything goes deviled eggs. They are the perfect side dish with any of your main dish favorites! If you wanting to keep things low carb, here are some really great ideas:
- Pork Chops with Bacon Mushroom Gravy
- Slow Cooker Turkey Breast
- Air Fryer Salmon
- Lemon Chicken
- Keto Meatloaf
- Slow Cooker Tuscan Chicken
Deviled eggs are good immediately after they are made, but they will stay fresh for up to four days in an airtight container or egg storage container.
If you get a little heavy handed with the mayo, you can either boil more eggs and use the yolks to thicken it, or you can just mince up some of cooked egg whites to add the mixture.
If you do not care for Dijon mustard, you can use regular yellow mustard or dry mustard powder. If you just don’t like the flavor of any mustard, you can leave it out altogether. In its place you could add a little Horseradish Sauce or Buffalo Sauce to liven up the flavor.
Vinegar adds a little bit of acidity to the eggs to help balance out the flavor. In this recipe, I actually use pickle juice instead of vinegar, just to reinforce the dill pickle flavors.
More Keto Appetizers
- Keto Fried Shrimp
- Bacon Wrapped Jalapeño Poppers
- Keto Fried Green Tomatoes
- Buffalo Deviled Eggs
- Bang Bang Salmon Cakes
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Dill Pickle Deviled Eggs
Ingredients
- 10 eggs
- 1/3 cup mayonnaise
- 2 tablespoons dill pickles, minced
- 2 tablespoons sour cream
- 1 tablespoon fresh dill
- 1 1/2 teaspoons dijon mustard
- 2 teaspoons pickle juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Hard boil the eggs as detailed in the notes below.
- Peel and slice the eggs in half and add the yolks to a mixing bowl, then break them up using a fork.
- Add in the mayonnaise, sour cream, mustard, pickle juice, salt and pepper. Mix using a hand mixer or whisk until well combined.
- Add in the fresh dill and pickles. Stir until well combined and chill in the fridge until the mixture firms up.
- Spoon the mixture into each egg half and chill in the fridge until ready to serve. Store leftovers in the fridge for a few days in a deviled eggs storage container.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Adding to my Memorial Day menu! Thanks to you, I bought an air fryer and love it…and I hard boil my eggs in it all the time now; works like a charm.
I am crazy about my air fryer too! I am so glad you are putting yours to good use.