Pickle Deviled Eggs

Pickle Deviled Eggs are the perfect deviled eggs for pickle lovers! Made with dill pickle relish and pickle juice, they are full of pickle flavor in every bite.

Top view of pickle deviled eggs on a wood plate with a blue background.

I love that deviled eggs on holidays are a thing. I'm not sure who came up with the idea that we should serve them on Easter, Christmas, and at our 4th of July barbecue, but whoever it was, thank you.

Deviled eggs are, indeed, quite devilish, if you ask me because once you eat one, you're going to want another one, then another one, then another one.

Like, try to get me to eat three scrambled eggs and it'd be a struggle for me to finish them. Devil those babies up and I can put down three eggs in three seconds flat

If you love deviled eggs as much as I do, I know you get me.

Side view closeup of a pickle deviled eggs on a wood plate with a blue background.

Classic deviled eggs are always a good idea, but it's also a good idea to put a spin on your deviled eggs like I did with this recipe.

You can add extra seasonings, toppings, and mix-ins to make some deliciously different deviled eggs. One of my favorites is Loaded Deviled Eggs. SO GOOD.

This time around, I decided to feature pickles in my deviled eggs. My sister always uses pickle juice in hers (hers are the best), so I decided to run with the idea and add some pickle relish to the mix, too.

The outcome is a deviled egg that is deliciously briny and full of pickle flavor. I hope you love them as much as I do!

Top view of measured ingredients in white bowls on a blue background.


Making pickle deviled eggs is easy! First, you hard boil or pressure cook your eggs. After the eggs rest in an ice bath, they are sliced in half lengthwise and the yolks are mixed with mayonnaise, mustard, pickle relish, pickle juice, salt, and pepper. The filling is then spooned or piped into the egg whites. See below for detailed recipe instructions.


Pickle relish makes these deviled eggs extra pickle-y! Pickle relish is made from cucumbers and often other vegetables like red bell pepper and onion minced with salt vinegar, and other spices. It is a popular condiment in the US.

Collage of step-by-step images of pickle deviled eggs being made.


Cooking eggs takes around 15 minutes, not including the 10 minute ice bath after cooking. 
  • For the boiling method, eggs are placed in a pot of water, the water is brought to a boil for 1 minute, then the pot is covered and removed from the heat to sit for 10 minutes. 
  • For the instant pot method, the eggs are placed in the pot with 1 cup of water and are cooked on high pressure for 5 minutes. The pressure is quick-released.
Add in the time it takes for the water to come to a boil and the time it takes for the pot to come to pressure and it is roughly the same amount of time for both methods.


Deviled eggs can be stored covered in the refrigerator for up to two days.

Top view closeup of pickle deviled eggs on a wood plate with a blue background.


Looking For more recipes that use pickle relish? Here are a few popular recipes from the archives:

If you try this recipe, I'd love to know what you think in the comments below. Enjoy!

6 servings

Pickle Deviled Eggs

Pickle Deviled Eggs are perfect deviled eggs for pickle lovers! Made with dill pickle relish and pickle juice, they are full of pickle flavor in every bite.

  prep time: cook time: total time: 30 MIN 


6 eggs
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 teaspoon pickle juice
1 teaspoon dijon mustard
1/8 teaspoon pepper
a pinch of kosher salt
1 tsp fresh minced chives, optional


1. Place the eggs in a single layer in a saucepan. Fill with water until it reaches 1-inch above the eggs. Bring to a boil, boil for 1 minute, then cover and remove from the heat. Let sit for 10 minutes in the hot water. Remove the eggs to an ice bath and let them sit in the cold water for 10 minutes. Alternately, prepare the eggs in your pressure cooker.

2. Crack the eggshells by gently tapping and rolling the egg on a hard surface. Carefully peel the eggs. Slice the eggs in half lengthwise and place the yolks into a bowl.

3. Using a fork, mash the yolks. Add the mayonnaise, mustard, pickle juice, and relish to the egg yolks and mix well. Season with salt and pepper. (You may not need any salt at all depending on how salty your relish is. Taste before adding!)

4. Spoon or pipe the yolk mixture into the halved egg whites. Garnish the eggs with the additional minced chives, if desired.


A great and easy way to pipe the filling is to use a baggie. Spoon the filling into the baggie and snip off one corner.

Make sure you do not add too much pickle juice or your filling will be too runny.

Author: Becky

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