These dill pickle deviled eggs are hard-boiled eggs cured in pickle juice and filled with a dill pickle twist on the class filling. It’s the pickle lover’s deviled egg, jam packed with pickle flavor! These gluten free deviled eggs are perfect for party appetizers, holiday appetizers, or whenever you’re wanting a delicious snack!
And, check out these delicious cucumber cream cheese bites, another gluten free appetizer for parties!
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Deviled eggs were never a favorite, but these dill pickle deviled eggs will change your mind! They are so flavorful, full of pickle and dill flavors from the overnight marinade.
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures! Plus, my easy-to-peel hard boil egg technique!
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Dill Pickle Deviled Eggs
These dill pickle deviled eggs are tangy, creamy, and easy to make! A fun twist on a classic appetizer perfect for any gathering.
- Prep Time: 15
- Rest Time: 1 day
- Cook Time: 11
- Total Time: 1 day 26 minutes
- Yield: 12 1x
- Category: Appetizer
- Method: Assembly
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Nut Free, Soy Free, Vegetarian
Ingredients
- 6 hard-boiled eggs, peeled
- 1–2 cups/235-470ml pickle juice, to soak
- 3 tbsp/37g mayonnaise
- 2 tsp/10g Dijon mustard
- 1/2 tsp/3g salt
- 1/4 tsp/ 1/2 g ground coriander
- 1/4 tsp/ 1/2 g ground black pepper
- 1 tbsp/3g fresh dill, chopped
- 2 tbsp/40g minced dill pickle
- To garnish: fresh dill and pickle slices
Instructions
- Place whole peeled eggs in a bowl or large jar and cover with pickle juice. Place in the fridge for 24-48 hours. Shift the eggs around a couple times to prevent bare spot from forming where the eggs touch each other.
- Once the eggs have been soaked, remove and slice in half.
- Place the yolks in a large bowl. Add the mayonnaise, mustard, salt, coriander, and black pepper.
- Use a hand mixer to whip until smooth and creamy.
- Fold in the chopped dill and minced dill pickle.
- Pipe or scoop into the hollows of the egg halves and garnish with a pickle slice and a sprinkle of fresh dill.
- Serve immediately.
What You’ll Need For These Dill Pickle Deviled Eggs
How To Make Dill Pickle Deviled Eggs
Place whole peeled eggs in a bowl or large jar and cover with pickle juice. Place in the fridge for 24-48 hours. Shift the eggs around a couple times to prevent bare spot from forming where the eggs touch each other.
Once the eggs have been soaked, remove and slice in half.
Place the yolks in a large bowl. Add the mayonnaise, mustard, salt, coriander, and black pepper.
Use a hand mixer to whip until smooth and creamy.
Fold in the chopped dill and minced dill pickle.
Pipe or scoop into the hollows of the egg halves and garnish with a pickle slice and a sprinkle of fresh dill.
Serve immediately.
Important Recipe Notes
Easy to peel hard-boiled eggs:
Bring 4 cups/1 liter of water to a boil. Add 1 tsp/5g baking soda.
Carefully add the eggs (as many as will fit completely submerged in water). Cook at a rolling boil for 11 minutes.
Immediately drain hot water and submerge eggs in cold water to stop cooking.
Allow to sit until cool before peeling.
Gluten Free Appetizers
Rice Stuffed Mini Peppers– These rice stuffed mini peppers are a warm appetizer of sweet peppers filled with cheesy rice. It’s a tasty and satisfying bite-sized appetizer that can be prepped in advance and baked right before serving.Â
Spicy Maple Roasted Kabocha– This spicy maple roasted kabocha is an easy, naturally vegan and gluten free, flavorful side dish that comes together in 30 minutes. Roasted sections of kabocha are coated in a spicy maple glaze and pepitas with cinnamon and cayenne to bring heat and flavor.
