The Best Deviled Eggs Recipe With Pickles
The Best Deviled Eggs Recipe With Pickles – quick and easy way to make classic deviled eggs and add some extra crunch with diced pickles. The perfect low-carb, Keto snack or an appetizer, that you can make in under 30 minutes.
Are deviled eggs considered an appetizer? If you ask me, I can have them for an appetizer, breakfast, bite sized snack or even a light meal.
This is how much I love eggs! They are my kind of food!
Today I decided to share with you my go to, seriously the best deviled eggs recipe out there. It also has a little addition to it – I added finely chopped cornichons (pickles). If you have had Relish Deviled Eggs, you may also want to try these pickle ones.
Why are deviled eggs called “deviled”?
I understand that deviled eggs are considered a “southern thing”, but I used to have them as a child when I was living back in Europe. I believe they actually come from Russia.
Also is the name properly written with a single l or a double l? Deviled or devilled eggs?
Here is the info I found on Wikipedia:
Deviled eggs or devilled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard
What ingredients do you need to make these Deviled Eggs Recipe With Pickles?
- sour cream or Greek yogurt (optional)
- black pepper
- Dijon or yellow mustard (choose which one to use, depending on your personal preference)
- pickles (preferable mini dill pickles, aka cornichons, that are very crunchy)
How to make Deviled eggs?
Place eggs in a saucepan, leaving enough space between them. Add enough cold water to cover the eggs.
Add 1/4 tsp salt (optional).
Bring to a boil. Turn the heat off, cover with lid and remove from heat.
Leave the lid on for 14 minutes.
Transfer eggs to a bowl of cold water or rinse under cold water for 1 minute.
Peel eggs, cut in half lengthwise, then take out the egg yolks.
Place egg yolks in a small bowl. Mash egg yolks with a fork.
Add the mayo, mustard, salt, pepper and vinegar. Optional- add pickles, but omit the vinegar if you add them. Stir to combine. Fill a piping bad with the mixture.
Fill egg white shells with the mixture. Top with paprika and chives (optional).
Store in the fridge for up to 3 days.
How long will Deviled Eggs Last in the fridge?
If you are looking to make the best deviled eggs with pickles in advance, you can definitely do that. Make them up to 1-2 days in advance and store in the fridge in an air tight container until you are ready to serve them.
How many calories is one deviled egg?
In the deviled eggs with pickles that I’m sharing with you today, each egg (half an egg) has 63 calories. The best deviled eggs with pickles also have zero carbs! Can you believe that? Perfect for Keto.
What flavors can you add to deviled eggs?
The Deviled eggs recipe I’m sharing with you today is classic with the addition of diced pickles (cornichons).
If you are a fan of these eggs, you may want to try some different variations and flavor combinations in the future. These are great for parties and you can make a Deviled Eggs Platter with eggs that have different fillings.
Optional toppings to the Classic Deviled Eggs recipe could be: freshly chopped dill, tarragon, parsley, chives or cayenne pepper.
You can add hummus (like in these Keto Deviled Eggs), Sriracha, avocado, bacon, shallots, feta cheese, crab meat, buffalo sauce, tabasco, horseradish or even roasted red peppers to the filling of your deviled eggs for some delicious, “fancy” flavors.
How about – Truffle oil for some truffled deviled eggs? You can make homemade guacamole and fill the eggs with it for Guacamole deviled eggs.
More recipes with eggs:
- Baked Eggs In Ramekins
- Soft Scrambled Eggs
- Hummus Deviled Eggs
- Potatoes with tomato sauce, feta and eggs
Deviled Eggs With Pickles
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/8 tsp salt
- pinch of black pepper
- 1 tsp apple cider vinegar — omit if adding pickles
- 2 tbsp finely diced dill pickles — optional, but they add crunch and texture
- chives — optional
- paprika — optional
- Place eggs in a saucepan, leaving enough space between them. Add enough cold water to cover the eggs.
- Add 1/4 tsp salt (optional).
- Bring to a boil. Turn the heat off, cover with lid and remove from heat.
- Leave the lid on for 14 minutes.
- Transfer eggs to a bowl of cold water or rinse under cold water for 1 minute.
- Peel eggs, cut in half lengthwise, then take out the egg yolks.
- Place egg yolks in a small bowl. Mash egg yolks with a fork.
- Add the mayo, mustard, salt, pepper and vinegar. Optional- add pickles, but omit the vinegar if you add them. Stir to combine. Fill a piping bad with the mixture.
- Fill egg white shells with the mixture. Top with paprika and chives (optional).
- Store in the fridge for up to 3 days.