Take a classic and give it a twist for this deviled eggs with pickles recipe. The sweetness and crunch from the pickles is a party for your taste buds!
Some consider pickles a must for deviled eggs. This recipe has you covered with the addition of diced sweet pickles to a classic!
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Basic Ingredients
Easy deviled eggs are our go to and these deviled eggs with pickles are simple and quick to make with just a few ingredients.
- Classic Deviled Egg Ingredients - large eggs, mayo, dijon, salt, and fresh ground black pepper.
- Sweet pickles - we used sweet pickles but dills, gherkins, or sweet pickle relish also work.
Equipment We Used
Check out Easy Deviled Eggs 101 for All Things Deviled Eggs including a full discussion on equipment we used.
We like using a hand mixer to get a smooth egg yolk mixture and then mixing the pickles in by hand. Use a piping bag with a large round or star tip, a small cookie scoop, or a spoon to fill the egg whites with the yolk mixture.
We find it difficult to fill a piping bag while trying to hold it open. Place the piping bag in a tall container and fold the top of the bag down over the container sides to hold the bag open. Now you have two free hands to spoon in your filling!
Deviled egg plates. YEP! Plates just for deviled eggs are a real thing! If you happen to have one show it off. No special plate - a board, platter, or tray work just as good.
Assembling Deviled Eggs with Pickles
Dice the pickles very small so they fit through the tip of the piping bag. If using a small cookie scoop or spoon to fill the egg whites, still dice the pickles small so there is a balance of flavors in the eggs.
A sprinkle of paprika over the top is a perfect finish for your eggs. If your paprika comes out too fast (experience speaking here!) put a teaspoon of paprika in a small strainer and gently sift over the deviled eggs to control the amount on the eggs.
Some Notes About Deviled Eggs
Our Easy Deviled Eggs 101 has all the info needed for success when making deviled eggs. Here are some basic notes about deviled eggs.
Deviled Eggs:
- are hard boiled eggs with the egg yolks separated from the whites. The yolks are mixed with other ingredients and then the whites are refilled with the yolk mixture.
- really shouldn't be frozen.
- are great when made the day before, just don't garnish until right before serving.
- are best served cold and should be kept refrigerated until served.
- have many different options for yolk filling mix-ins; bacon and cheese are just a few.
- will last up to 4 days in the refrigerator but will start to lose their freshness after the 2nd day.
- can be made with Greek yogurt or sour cream instead of mayonnaise; or a combo of any of them.
Substitutions
These deviled eggs with sweet pickles are also great with diced dill pickles, baby gherkins, or sweet pickle relish. Make these your own with your favorite pickled vegetables!
For a bit more spice, use dry mustard instead of dijon mustard or add some diced jalapeño peppers for even more heat.
Time Saver Tips
No time to boil and peel the eggs, but craving deviled eggs? Purchase pre-boiled, peeled eggs. These can be found at most grocery stores, restaurant supply stores, Costco, or Sam’s.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA recommendations for food safety, you can save leftover eggs in an airtight container in the fridge for up to 3 days.
Our Favorite Deviled Eggs Info and Recipes
Common Deviled Eggs FAQ's
When talking about food in the U.S. in the late 1700's, the term deviled referred to food that was spicy, cooked in hot spices, or highly seasoned. Stuffed eggs and dressed eggs are names for the same thing in other countries. What has become a traditional deviled egg in the U.S. isn't super 'deviled'. It's easy to make them spicier with some dry hot mustard, ground pepper spices, even diced jalapeños mixed into the yolk mixture.
There are so many theories on the BEST way to peel hard boiled eggs. However, we haven't found any method that is 100% guaranteed every time! Our advice is if you have a method that works for you, use it. We do have tips and information on what we have found to work for us in our Easy Deviled Eggs 101.
Yes! and it is so fun. How you cut them, fill them, garnish them, even dye the whites will put your own personal spin on the eggs. Easy Deviled Eggs 101 has a whole section on decorating and garnishing deviled eggs.
📖 Recipe
Deviled Eggs with Pickles
- Total Time: 30 minutes
- Yield: 24 pieces
Description
A classic deviled egg with sweet diced pickles. A perfect addition for your next family BBQ or party!
Ingredients
- 12 eggs
- ½ cup mayonnaise (or greek yogurt )
- 4 teaspoon dijon mustard
- Salt and pepper to taste
- 3 Tablespoon sweet pickles, diced small
- Smoked paprika for garnish
Instructions
- Place eggs in a saucepan in a single layer and add enough water to cover the eggs by at least an inch.
- Cook on medium-high heat until the water boils. Turn the heat down and gently boil the eggs for 10 mintues. Run the eggs under cold water.
- Let the eggs cool enough to handle then remove the shell from the eggs. Cut the eggs in half lengthwise. If the eggs are still warm, let them cool a bit longer.
- Hold cut egg over a bowl and gently ‘pop’ the yolk out of the egg white. Do this with all 24 halves. Set white parts aside.
- Add mayonnaise, dijon mustard, salt and pepper to the bowl with the yolks. Mix until smooth with no large pieces of yolk left. NOTE: W e use a hand mixer to mix everything together.
- Add the small diced sweet pickles to the yolk mixture and stir by hand to combine. You want the pickle to be in small pieces so it will go through the piping tip. If it is too big, use a spoon or small scoop to fill the egg instead of the piping bag.
- Use a piping bag with a large tip. Fill the bag with the yolk mixture.
- Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
- Place on a serving platter, sprinkle with paprika.
- Serve
Notes
If the egg yolk and pickle mixture doesn't fit through the piping tip use a spoon or small scoop to fill the egg white.
Add a few extra eggs to the pot when boiling the eggs. This gives you some backups in case there are any issues peeling the eggs.
See Easy Deviled Eggs 101 for more information on All Things Deviled Eggs including boiling, peeling, garnishing and decoration!
- Prep Time: 5 minutes
- Assembly Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 68
- Sugar: 0.2 g
- Sodium: 134.8 mg
- Fat: 5.8 g
- Carbohydrates: 0.3 g
- Protein: 3.2 g
- Cholesterol: 94.9 mg
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