This post may contain affiliate links. Please read our disclosure policy.
Deviled eggs with pickles are a simple upgrade to the classic – creamy, tangy, and with a subtle crunch in every bite. Ready in under 30 minutes, these are perfect for appetizers, meal prep, or a quick high-protein snack.
Table of Contents
Why This Recipe Works
- Naturally low-carb and protein-rich
- Creamy filling balanced with tangy mustard
- Finely chopped pickles add texture and brightness
- Simple, pantry-friendly ingredients
- Easy to make ahead for gatherings
Ingredient Notes
- Eggs – hard-boiled and fully cooled before peeling
- Mayonnaise – creates the creamy base
- Mustard – Dijon for depth or yellow for a classic flavor
- Pickles (cornichons) and pickle juice (optional) – finely chopped for best texture and even distribution
- Salt & black pepper – adjust to taste
- Optional: Greek yogurt or sour cream for a lighter filling
(Exact amounts are in the recipe card below.)
How To Make Deviled Eggs With Pickles
- Cook the eggs until fully set, then cool completely
- Peel and slice eggs in half lengthwise
- Remove yolks and place in a bowl
- Mash yolks until smooth
- Add mayonnaise, mustard, chopped pickles, and seasoning
- Mix until creamy and well combined
- Fill egg whites using a spoon or piping bag
- Garnish and chill before serving
Why Are Deviled Eggs Called “Deviled”?
The term “deviled” refers to foods that are made with bold, seasoned ingredients—typically mustard, pepper, or other spices. In this recipe, the combination of mustard and seasoning gives the eggs their classic “deviled” flavor.
You may also see the name written as “devilled eggs” (with two L’s), which is the British spelling. In the U.S., “deviled eggs” is the standard.
Deviled eggs are made by filling halved hard-boiled eggs with a creamy mixture of yolks, mayonnaise, mustard, and seasonings. Variations exist across many cultures, not just in Southern U.S. cuisine.
Texture & Flavor Tips
- Finely chop pickles so they blend smoothly into the filling
- Adjust mayonnaise depending on how creamy or firm you want the mixture
- Skip extra vinegar if using pickles-they already add enough acidity. Add pickle juice instead.
- Chill before serving for best flavor and structure
Make Ahead & Storage
- Keeps well for up to 3 days
- Make up to 1-2 days in advance
- Store in an airtight container in the refrigerator
- Best served chilled
Variations
- Finish with truffle oil for a richer flavor
- Add crispy bacon for a savory version
- Mix in avocado for a creamy twist
- Use sriracha or hot sauce for heat
- Add feta or crab meat for a more elevated appetizer
- Try fresh herbs like dill, chives, or parsley
When To Serve These
- Party platters with multiple flavors
- Easter (especially Orthodox Easter)
- Holiday gatherings
- Meal prep for the week
- High-protein snacks
Nutrition (Per Half Egg)
Each deviled egg half contains approximately 63 calories, with minimal carbs and a good amount of protein and fat. This makes them a great option for low-carb or keto-style eating.
Variations
Once you master the base recipe, you can easily customize the filling:
- Herbs: dill, chives, parsley, tarragon
- Spicy: sriracha, buffalo sauce, cayenne, tabasco
- Creamy upgrades: avocado, hummus
- Savory add-ins: bacon, shallots, feta, crab meat
- Roasted flavors: roasted red peppers
- Elevated: a drizzle of truffle oil
You can also create a deviled eggs platter with multiple flavor variations for gatherings.
FAQ
Too much mayo or not draining pickles well. Always pat pickles dry.
Yes, they actually taste better after chilling.
Dijon for a more refined flavor, yellow for classic taste.
“Deviled” refers to the use of bold or spicy seasonings like mustard and pepper.
More recipes with eggs:
- Baked Eggs In Ramekins
- Soft Scrambled Eggs
- Hummus Deviled Eggs
- Potatoes with tomato sauce, feta and eggs
The Best Deviled Eggs With Pickles
Equipment
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise, start with 2.5, adjust if needed
- 1 tsp Dijon or yellow mustard
- 2 –3 tbsp finely chopped pickles, cornichons, well-drained
- 1 tbsp pickle juice, optional
- 1/8 tsp salt, adjust to taste
- 1/8 tsp black pepper
- paprika, for garnish (optional)
- chopped chives, optional
Video
Instructions
- Place eggs in a saucepan and cover with cold water
- Bring just to a boil, then turn off the heat and cover
- Let eggs sit covered for 8 minutes
- Transfer immediately to a cold water bath to stop cooking
- Peel the eggs and slice in half lengthwise
- Remove yolks and place in a bowl
- Mash yolks until smooth
- Add mayonnaise, mustard, chopped pickles, pickle juice (if using), salt and pepper
- Mix until creamy and well combined
- Fill egg whites with the mixture using a spoon or piping bag
- Sprinkle with paprika and chives (optional)
- Chill before serving
Notes
Adjust mayo to make the filling smoother or thicker
Skip vinegar when using pickles (they add enough acidity)
Chill for at least 30 minutes before serving for best flavor
Store in the fridge for up to 3 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These Deviled eggs were so good and easy to make!