Dilly Deviled Eggs

Dilly Deviled Eggs on a platter

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 17 mins
Total: 32 mins
Servings: 6 servings
Yield: 12 deviled eggs
Nutrition Facts (per serving)
138 Calories
12g Fat
1g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 138
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 13%
Cholesterol 190mg 63%
Sodium 254mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 7g
Vitamin C 0mg 1%
Calcium 34mg 3%
Iron 1mg 6%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious deviled eggs are a flavorful appetizer thanks to chopped dill pickles, pickle juice, and fresh dill. It's easy to adjust the ingredients to taste, and you can add more or less mayonnaise to achieve the desired consistency. And if you're planning to pipe your deviled egg filling, make sure to dice the pickles and onion extra small.

Double the recipe if you're having a party since no one can eat just one. These dilly deviled eggs are perfect for a summer gathering, Easter, game day, or brunch.

"This recipe is perfect for dill pickle fans. I tried it with minced pickles, as well as dill pickle relish. The relish is easier but makes for a slightly runny filling. I also tried topping a few eggs with smoked paprika and really loved that extra layer of flavor. Aleppo pepper would be great too." — Danielle Centoni

Dilly Deviled Eggs/Tester Photo
A Note From Our Recipe Tester


  • 6 large eggs

  • 3 to 4 tablespoons mayonnaise

  • 2 tablespoons dill pickle, minced

  • 1 teaspoon minced or grated onion, optional

  • 1 teaspoon dill pickle juice

  • 1 teaspoon yellow mustard, or Dijon mustard

  • 1 teaspoon fresh dill, finely chopped, or 1/2 teaspoon dried dill

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Paprika, for garnish

Steps to Make It

  1. Gather the ingredients.

    Dilly Deviled Eggs ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. Place the eggs in a medium saucepan and cover with water to about an inch above the eggs. 

    Eggs and water in a pot on a burner

    The Spruce Eats / Diana Chistruga

  3. Cover the saucepan and bring to a full rolling boil over high heat. Leaving the cover on the pan, remove from the heat, and let stand for 17 minutes. 

    Eggs and water in a covered pot

    The Spruce Eats / Diana Chistruga

  4. Drain the eggs and then cover them with ice-cold water. When the eggs are cool, peel under running water.

    Cooked and peeled eggs on a plate

    The Spruce Eats / Diana Chistruga

  5. Slice  the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.

    Cooked egg yolks in a bowl, and cooked egg whites cut in half on a platter

    The Spruce Eats / Diana Chistruga

  6. With a fork, mash the yolks with 3 tablespoons of mayonnaise, the chopped pickle, onion (if using), pickle juice, mustard, and dill. Taste and add salt and pepper, as needed. If desired, add more mayonnaise.

    Egg yolks, mayonnaise, the chopped pickle, onion, pickle juice, mustard, and dill in a bowl with a fork

    The Spruce Eats / Diana Chistruga

  7. Using a spoon or a piping bag, mound the yolk mixture into the egg white halves. 

    Egg yolk mixture piped into the egg whites on a platter

    The Spruce Eats / Diana Chistruga

  8. Sprinkle the eggs lightly with paprika before serving.

    Dilly Deviled Eggs on a platter, and paprika in a bowl

    The Spruce Eats / Diana Chistruga


  • For easier peeling, use eggs that aren't super fresh. Eggs nearer the expiration date will peel more cleanly. 
  • Crack the ends of the shell then gently roll the egg on the counter to crack all over. Start peeling at the wide end of the egg where there is a bit of air under the shell.
  • Boil a few extra eggs in case some won't peel cleanly.
  • To keep the eggs from wobbling while working with them, cut a thin, small slice off the bottoms of the egg white halves.
  • If you plan to pipe the filling, make sure your opening is big enough to fit the thick filling through.

Recipe Variations

  • For a healthier deviled egg, swap some of the mayo for plain yogurt.
  • You can easily adjust the consistency of the filling by adjusting the amount of mayonnaise and pickle juice.
  • For a nice presentation, reserve a little fresh dill to garnish the finished deviled eggs.

How to Store

  • Hard-boil the eggs up to three days ahead of time. Store them in the fridge until ready to peel and prepare.
  • You can make these deviled eggs up to four hours ahead of time. Store them in the fridge until serving.
  • Store leftover deviled eggs in an airtight container in the fridge for up to two days. They are best eaten fresh.

What is the difference between deviled eggs and stuffed eggs?

Deviled eggs and stuffed eggs are two different names for the same dish. Other names include the British spelling "devilled eggs" and "dressed eggs."

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