Is there any party, picnic, or potluck that isn’t made infinitely better with a dish of deviled eggs? This old-fashioned appetizer is a staple at spring gatherings and certainly around Easter holiday dinners. This year, instead of the everyday recipe, serve a tray of these tangy dill pickle deviled eggs.

This is why they’re called Deviled Eggs.

They incredibly easy to prepare. Just hard-boil eggs, then mash the yolks with a bit of mayo, Dijon. Add a splash of pickle juice, finely chopped up Dill pickle, and some fresh dill, and you can take your deviled eggs to the next level.

Here’s how to make perfectly hard-boiled eggs… or make hard-boiled eggs in an Instant Pot.

Tip: Make sure your pickles are super finely chopped, or that you’re using a piping bag tip that the pieces can easily be squeezed out of. You don’t want to have to fight with a piping bag clogging up all of the time.

The garnish is optional, but I think it adds a little something eggstra, no?

Make these eggs up to 3 days in advance of your party or gathering.


Delicious Dill Pickle Deviled Eggs

Makes 2 dozen deviled eggs 


  • 12 hard-boiled eggs, cooled and shells removed
  • 1/2 cup mayonnaise or Miracle whip
  • 1 tbsp fresh dill, minced (plus more for garnish)
  • 2 tsp Dijon mustard
  • 2 tbsp dill pickle juice or more to taste (from the jar)
  • 1/3 cup finely chopped dill pickle
  • salt and pepper
  • 1-2 mini Dill pickles, thinly sliced, for garnish
  • paprika

What else you’ll need

  • Spoon
  • Fork to mash mixture
  • Knife
  • Medium-sized bowl
  • Piping bag and tip (or freezer bag with corner cut off)
  • Room in refrigerator for storage if not serving immediately


  1. Slice peeled hard-boiled eggs lengthwise.
  2. Gently scoop cooked yolks into a medium-sized bowl. Add mayonnaise, Dijon, pickle juice and stir or mash until combined. Then add fresh dish, chopped pickles, and salt and pepper to taste. Stir until combined.
  3. Fit large piping bag or freezer bag with desired tip. Scoop yolk mixture into piping bag, and pipe into egg white centers.
  4. Garnish with paprika, more dill, and Dill pickle slices.
  5. Refrigerate until ready to serve.

Note: Deviled eggs can be stored up to 3 days in the fridge.


Also see, Brie, cranberry and pecan stuffed mushroom appetizer.

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Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.