Dill Pickle Deviled Eggs

Whether you have an abundance of hardboiled eggs left over from Easter, or you just need a quick appetizer to bring to a summer cookout, these Dill Pickle Deviled Eggs are the perfect option.

How to make the perfect hardboiled eggs for deviled eggs

This is how I make perfect hard-boiled eggs: Place the eggs in a large saucepan with cold water. Add enough water so that the eggs are fully submerged. Over high heat, bring the water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover, and let sit for 10-12 minutes. Submerge the eggs in a cold-water bath before peeling.

How to make the best egg salad recipe:

The awesome thing about deviled egg recipes is that you can just chop them up to make a quick and easy egg salad. This Dill Pickle Deviled Egg recipe also makes for a delicious egg salad sandwich recipe. I rough chop the hardboiled eggs, mix in all the remaining ingredients and then pile it in a lettuce wrap, or the Everything Buns from my book Dairy Free Keto Cooking

Why I love these Dill Pickle Deviled Eggs so much

I love this recipe for so many different reasons – For starters, it has less than 5 ingredients and is comprised of ingredients you likely already have in your fridge and pantry. Not only is it keto-friendly, but it is also dairy free, paleo, and whole30 compliant also. It really does check all of the boxes. It is a creative way to use up all of those leftover Easter hard-boiled eggs, but it is also the perfect appetizer to bring to all of those summertime cookouts and barbecues.

Want to try this with some other delicious deviled eggs recipes? Here are some of my favorites

This recipe is a from my book – 30 Minute Ketogenic Cooking. Grab a copy here for only $12

“30

50+ Mouthwatering recipes, ready in 30 minutes or less

STARTERS AND SNACKS

  • Buffalo Chicken Dip
  • Mediterranean Flat Bread
  • Dill Pickle Deviled Eggs
  • Buttery Garlic Crescent Rolls
  • Tahini Ranch Dip
  • Pico De Gallo
  • Cheddar Jalapeno Bacon Biscuits

SALADS

  • Strawberry Spinach Salad
  • Shaved Brussels Sprouts and Kale Salad
  • Greek Salad
  • Taco Wedge Salad
  • Cucumber Dill Tuna Salad
  • Barbecue Chicken Mockaroni Salad

BREAKFAST

  • Fortune Cookie Waffles
  • Ham and Spinach Eggs Benedict
  • Cheesy Pico Eggs
  • Sausage Balls
  • Sour Cream and Chive Egg Clouds
  • Ham and Cheese Waffles
  • Chicken Cordon Bleu Frittata

LUNCH AND DINNER

  • Pork Chops with Herbed Goat Cheese Butter
  • Spicy Sausage and Cabbage Stir-Fry
  • Zucchini Noodles with Hamburger Gravy
  • Chicken Sausage and Vegetable Skillet
  • Sloppy Joe Stuffed Peppers
  • Cheesy Salsa Verde Chicken Casserole
  • Greek Meatballs
  • Grilled New York Steak with Blue Cheese Dijon Cream Sauce
  • Fish Taco Bowls
  • Herbed Chicken and Mushrooms
  • Skillet Chicken Parmesan
  • Shrimp Piccata
  • Salisbury Steak
  • Buffalo Chicken Roasted Cabbage Steaks
  • Zucchini Noodles with Pesto Cream Sauce

SIDES

  • Pan-Fried Brussels Sprouts with Creamy Dijon Cider Dressing
  • Green Onion and Lime Cauliflower Rice
  • Cheesy Zucchini Gratin
  • Sauteed Asparagus with Mushrooms and Bacon
  • Cauliflower Steaks with Cheesy Bacon Sauce
  • Sauteed Green Beans with Ham
  • Herbed Goat Cheese Cauliflower Mash

SWEET TREATS

  • Chocolate Chip Cookies for Two
  • Mini Blueberry Cheesecakes
  • Double Chocolate Flourless Brownies
  • Lemon Mousse
  • Sesame Shortbread Sugar Cookies
  • Pumpkin Cheesecake Mousse
  • Avocado Chocolate Pudding

 Hungry? YOU CAN GRAB A COPY – HERE

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Dill Pickle Deviled Eggs

Looking for some cute deviled egg holders? Here are some really fun ideas.

  • Author: Kyndra Holley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 deviled eggs

Ingredients

  • 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

Instructions

  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.

Notes

net carbs per serving: 0.7g

Nutrition

  • 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

 

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