If you’re a fan of deviled eggs and can’t resist the tangy crunch of dill pickles, buckle up because this recipe is about to become your favorite keto snack. Not only is it ridiculously easy to make, but it’s also packed with flavor and low on carbs—basically everything you want in a keto-friendly recipe. Whether you’re hosting a party, meal-prepping for the week, or just whipping up something for a snack, these Keto Dill Pickle Deviled Eggs hit all the right notes.
Let’s get started!
Why Dill Pickles and Eggs?
You might think, “Eggs and pickles? Really?” Yes, really. Eggs are creamy and mild, while dill pickles bring a zesty, salty kick. Together, they’re like peanut butter and jelly but in savory form. Plus, both ingredients fit perfectly into a keto diet. Eggs are full of healthy fats and protein, while pickles are super low in carbs. Win-win, right?
Ingredients You’ll Need
This recipe keeps it simple with ingredients you probably already have in your fridge or pantry:
- 6 large eggs
- 2 tablespoons mayonnaise (full fat, keto-approved)
- 1 tablespoon dill pickle juice (straight from the jar)
- 2 tablespoons finely chopped dill pickles
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh dill, chopped (optional but recommended)
- Salt and pepper to taste
- Paprika for garnish (optional)
Optional add-ons: Crumbled bacon or a dash of hot sauce for an extra punch.
Step-by-Step Instructions
1. Boil the Eggs
Fill a medium pot with water, enough to cover your eggs. Bring it to a boil. Once the water’s rolling, carefully add the eggs with a spoon to avoid cracking them. Boil for about 9–12 minutes. For that perfect hard-boiled texture, 10 minutes is the sweet spot.
Once they’re done, transfer the eggs to a bowl of ice water. This stops the cooking process and makes peeling them a breeze. Let them sit for about 5 minutes.
2. Peel and Halve the Eggs
Peel the eggs gently—nobody likes a butchered egg white! Once peeled, slice each egg in half lengthwise. Scoop out the yolks and place them in a small mixing bowl. Line up the egg whites on a serving plate for later.
3. Make the Filling
Mash the yolks with a fork until they’re crumbly. Add the mayonnaise, pickle juice, Dijon mustard, chopped pickles, and fresh dill (if using). Mix until smooth. If it looks a little dry, add a tiny splash of pickle juice or mayo until it reaches a creamy consistency.
Taste-test your filling. Add salt and pepper as needed. Want it spicier? A pinch of cayenne pepper or a squirt of hot sauce will do the trick.
4. Fill the Egg Whites
Spoon or pipe the yolk mixture into the egg whites. If you’re feeling fancy, use a piping bag or a ziplock bag with the corner snipped off. Either way, make sure to heap that filling high. Nobody’s here for stingy deviled eggs.
5. Garnish and Serve
Sprinkle a bit of paprika over the tops for a pop of color. If you have leftover dill, toss a few sprigs on top for decoration. Serve immediately or chill in the fridge for an hour to let the flavors meld.
Tips for Perfect Deviled Eggs
- Peeling Made Easy: Use eggs that are a few days old. Fresh eggs are harder to peel.
- Ice Bath Saves Lives: Don’t skip this step—it makes peeling frustration-free.
- Adjust to Taste: Like it creamier? Add more mayo. Want more pickle punch? Add extra juice or chopped pickles.
Why These Are Perfect for Keto
Each egg half comes out to less than 1 gram of carbs, making these a perfect snack for anyone on a ketogenic diet. They’re high in fat and protein, so they’ll keep you full and satisfied without spiking your blood sugar. Plus, the pickles and mustard add loads of flavor without the need for sugary sauces or high-carb ingredients.
Serving Ideas
These deviled eggs aren’t just a snack—they can play multiple roles on your menu:
- Appetizers: Arrange them on a tray at your next party. They’ll disappear faster than you can say “low-carb.”
- Lunchbox Hero: Pack a couple in a container for a quick and filling midday bite.
- Snack Attack: Craving something salty in the afternoon? Grab one or two for guilt-free indulgence.
- Potluck Star: Bring these to a potluck or picnic. Even non-keto folks will ask for the recipe.
Variations to Try
If you’re feeling adventurous, switch things up with these fun twists:
- Bacon-Lover’s Version: Mix crispy bacon bits into the filling and sprinkle some on top.
- Spicy Kick: Add a dash of sriracha or Tabasco for heat.
- Pickle Overload: Use dill pickle relish instead of chopped pickles for extra zing.
- Avocado Dream: Replace half the mayo with mashed avocado for a creamy, healthy fat boost.
Make-Ahead and Storage
Make-Ahead: You can boil the eggs and prepare the filling a day in advance. Store the egg whites and yolk mixture separately in the fridge. Fill the eggs right before serving to keep them fresh.
Storage: Got leftovers? Store them in an airtight container in the fridge for up to 3 days. They’re best enjoyed fresh but still delicious the next day. Pro tip: Keep them from sliding around in the container by placing them on a bed of lettuce or a damp paper towel.
What Makes This Recipe So Special?
Sure, deviled eggs are a classic, but this version takes it up a notch. The dill pickles add a tangy brightness that cuts through the creaminess of the yolk mixture. It’s like your taste buds get a little dance party with every bite. And because it’s keto-friendly, you don’t have to think twice about popping one (or four) in your mouth.
A Little Personal Note
The first time I made these, I wasn’t even planning to. I had some leftover pickles in the fridge and boiled eggs I didn’t know what to do with. One experiment later, these dill pickle deviled eggs became my go-to snack. Even my non-keto friends ask for them at every get-together. Trust me, they’re that good.
Conclusion
These Keto Dill Pickle Deviled Eggs are everything you didn’t know you needed—creamy, tangy, easy to make, and perfect for anyone following a low-carb lifestyle. They’re proof that simple ingredients can come together to make something totally crave-worthy. Whether you’re hosting a crowd or just treating yourself, this recipe will be a hit.
So, grab some eggs and pickles, and let’s get cracking!
PrintKeto Dill Pickle Deviled Eggs Recipe
Tangy, creamy, and perfect for the keto diet, these dill pickle deviled eggs are a flavorful low-carb snack or appetizer. Made with simple ingredients, they’re quick to prepare and ideal for parties, meal prep, or healthy snacking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 deviled egg halves 1x
- Category: Appetizer, Snack
- Method: Boiling
- Cuisine: American, Keto, Low-Carb
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise (full-fat, keto-friendly)
- 1 tablespoon dill pickle juice
- 2 tablespoons finely chopped dill pickles
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh dill, chopped (optional)
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil the Eggs: Place eggs in a pot of water and bring to a boil. Cook for 9–12 minutes, then transfer to an ice bath for 5 minutes.
- Peel and Halve: Peel the eggs, slice them in half lengthwise, and remove the yolks.
- Make the Filling: Mash yolks with mayo, pickle juice, mustard, chopped pickles, and dill. Adjust seasoning with salt and pepper.
- Fill the Whites: Spoon or pipe the mixture into the egg whites.
- Garnish and Serve: Sprinkle paprika and extra dill on top, then serve immediately or chill in the fridge before serving.
Notes
- Older eggs peel more easily than fresh ones.
- Add a dash of hot sauce or crumbled bacon for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 egg half
- Calories: 55 Sugar: 0g Sodium: 95mg Fat: 5g Saturated Fat: 1g Unsaturated Fat: 4g Trans Fat: 0g Carbohydrates: <1g Fiber: 0g Protein: 3g Cholesterol: 95mg