Deviled Eggs with Dill Pickle Juice
These deviled eggs with dill pickle juice are inspired by my Grandma’s classic deviled eggs recipe. Savory, tangy, and rich, they feature a creamy center and are a staple at family gatherings!
My grandma has been making dill pickle deviled eggs for as long as I can remember. Growing up, I used to love getting to help peel the eggs and add the filling. Now, I continue to make the eggs on every holiday and often prepare them for meal prep, too, alongside our glazed ham.
However, I’ve made a few tweaks to the original recipe, reducing the amount of fat, eliminating any sugar, and adding a boost of protein. It still has the original tangy flavor wrapped in a slightly better-for-you recipe!
🧂 Recipe Ingredients
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions for this deviled eggs recipe!
- Eggs – Start with hard-boiled eggs.
- Mayonnaise – Forms the base of the filling. We use avocado oil mayo, but any kind will work.
- Dijon Mustard – Adds tang and depth you won’t get with regular yellow mustard.
- Plain Greek Yogurt – This allows us to reduce the amount of mayo and makes these deviled eggs higher in protein than most recipes.
- Dill Pickle Juice – This brightens the flavor and adds a tangy taste. Your eggs won’t taste like pickles, but they will be the best you ever make!
- Spices -Salt and flavor enhance the filling. Then, we add a sprinkle of paprika on top for a pop of color and depth.
🍳 How to Make Deviled Eggs with Pickle Juice
- Cook the eggs. Start by making hard boiled eggs on the stovetop. We often do this a few days in advance and save extras for protein throughout the week. Once cooked, transfer eggs to a cold water ice bath to stop the cooking process.
- Make the filling. Slice the eggs in half, and remove the yolks, transferring them to a bowl. Add the mayonnaise, mustard, Greek yogurt, and pickle juice. Whisk to combine, and season with salt and pepper to taste.
- Assemble. Add a heaping spoonful to the center of the egg white halves. Garnish with paprika, and getcha some of that!
🥓 Possible Variations
- Spice – Add a dash of Sriracha, cayenne pepper, or buffalo sauce.
- Protein – Mix in bacon bits, smoked salmon, cocktail shrimp, or tuna.
- Swap the Filling – Replace or add to the mayo and yogurt with avocado, guacamole, or hummus.
⁇ Common Questions
If you want to prepare in advance, it’s best to boil the eggs and store them in the refrigerator in their shell. They’ll stay fresh for up to 5 days. Or, store assembled deviled eggs in an airtight container in the fridge for up to 2 days.
Deviled is a culinary term used to refer to spicy or tangy foods. It is believed that the flavor is associated with the hot heat of hell. Some people refer to these eggs as stuffed eggs or dressed eggs.
Make sure the eggs are fully patted dry, and serve them right away for the best results.
🍽️ More Easy Recipes
- Oven Baked Potatoes
- Easy Quinoa Recipe
- Basmati Rice Recipe
- Microwave Oatmeal
- Creamy Scalloped Potatoes
- Carrot Cake Bars with Cream Cheese Frosting
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Deviled Eggs with Dill Pickle Juice Recipe
Equipment
- 1 Sharp Knife
- 1 Large Bowl
Ingredients
- 12 hard boiled eggs
- 2 Tablespoons mayonnaise
- ¼ cup plain Greek yogurt full fat
- 3 Tablespoons dill pickle juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoons kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- Paprika for garnish
Instructions
- Peel cooled hard boiled eggs, and slice them in half lengthwise.12 hard boiled eggs
- Carefully remove the yolks, transferring them to a large bowl.
- Mash with a fork. Add the mayonnaise, Greek yogurt, pickle juice, and mustard. Stir to combine.2 Tablespoons mayonnaise, 2 teaspoons Dijon mustard, ¼ cup plain Greek yogurt, 3 Tablespoons dill pickle juice
- Season with salt and pepper to taste.1/2 teaspoons kosher salt or to taste, 1/2 teaspoon black pepper or to taste
- Fill each egg white half with a generous scoop of the egg yolk mixture.
- Sprinkle paprika on top, and getcha some of that!Paprika
These are the best deviled eggs I’ve ever made! 😍