Did you know that deviled eggs are healthy? Did you also know that you can cut your work in half by using an instant pot to make them? How exciting it that! Now factor in my secret ingredient for the best tasting appetizer and prepare to be amazed!
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Why choose this recipe...
- Easy! The best deviled eggs are not difficult to make!
- Unique flavor because dill pickles make everything better!
- Elegant looking with minimal effort! You don't even need a fancy tip at the end of your piping bag to make them look good!
- Only 1 Weight Watcher point per 2 egg halves!
Ingredient Notes
- Dill Pickle Juice - This is the secret ingredient for these dill pickle deviled eggs!!! People always think I'm crazy but after one bite they're hooked! I chose dill pickle juice opposed to sweet pickle anything because these aren't intended to have a sweet relish-y flavor. Click here for a sweet relish deviled eggs recipe if that's what you prefer.
- Paprika - NO, this recipe does not call for paprika and especially not as a garnish. Paprika doesn't add flavor. When sprinkled as garnish the color runs making the eggs look super gross. So just say NO to paprika!
- Hard Boiled Eggs - Do I use fresh eggs or old eggs? Which is better for hard boiled eggs? This is a common question! There's more info in the FAQ section below, but older eggs do peel easier while fresh eggs make for prettier looking deviled eggs.
- Mayo - Real mayonnaise, not salad dressing or greek yogurt. Real mayonnaise.
- Mustard - The regular old yellow mustard. Nothing fancy.
Step by Step Instructions
- Start by hard boiling a dozen eggs.
- On the Stovetop: If you are boiling them in a pot of water you can make them easier to peel by boiling the eggs with a teaspoon of baking soda in the water. Boil the eggs for 8 minutes. Then drain the boiling water and cover the eggs with ice to cool them super quick.
- In an Instant Pot: My preferred way to make hard boiled eggs is in my Instant Pot. Place the rack in the bottom of your Instant Pot, add 2 cups of water to the bottom, place as many eggs as you can fit or just what you need, secure the lid, pressure cook on low pressure for 7 minutes, release the steam quickly, remove the hot eggs with tongs and cool them in ice.
- In an Air Fryer!!!: It does take 16 minutes to cook them but still an excellent option. Follow the link for instructions.
- Cool your hot eggs quickly by running them under cold water or place eggs in an ice bath in a medium bowl.
- Peel the egg shells off the cooled eggs, slice them in half and put the yolk in a bowl.
- Use beaters to break up the egg yolks. You can also use the back of a fork to do this. Just make sure to break up the yolks into as small of pieces as you can.
- Beat in the mayo, mustard, garlic salt, onion salt and.....the dill pickle juice. Did you guess the secret ingredient would be a splash of pickle juice?
- Beat well so the mixture is a completely smooth creamy filling.
- I like my deviled egg mixture a little thicker because I like to pipe it into the eggs. If you want to spoon it into the egg or just like your egg filling a little bit more wet then add a mayo until you get the consistency you like.
- Fill a frosting bag or a pastry bag with the egg yolk mixture and pipe it into the empty egg whites. I prefer disposable frosting bags and I generally use tip 1M, a large star tip.
- OR spoon mixture into each of the white halves.
- Garnish with green onion tips, fresh dill, or a small slice of dill pickle if desired.
Recipe FAQs and Expert Tips
This is a very common question. People generally say old eggs are better because they are easier to peel due to the thinner layer of albumen caused by a higher PH level in the white as the egg has aged. However, the air sac also increases in size as the egg ages so you may have a big dip in the bottom of the peeled egg. The yolk will have settled closer to one side of the egg instead of being in the middle as well. So if you're going for super pretty looking eggs you want to use fresher eggs. If you hard boil them in an instant pot they still peel fairly easily.
Yes, you can just make sure to store them in an airtight container like this one so that the yolk filling doesn't dry out.
If refrigerated properly and stored in an air tight container in a single layer they should be good for 2-3 days.
No, actually they are not. If you are a weight watchers member it might helpful to know that if you use Duke's light mayo for these then 2 deviled eggs halves are only 1 point!
Just about anything! In the spring, we have them for Easter dinner along with ham, potatoes and some Lemon Jello Salad. In the summer, I serve them on the side of potluck, barbecue foods like Marinated Chicken and Potato Salad. Fall and winter bring all sorts of holiday gatherings all of which I am sure these deviled eggs would be perfect for!
Related Deviled Egg Recipes
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Secret Ingredient Deviled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 Deviled Eggs
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Description
Did you know that deviled eggs are healthy? Did you also know that you can cut your work in half by using an instant pot to make them? How exciting it that! Now factor in my secret ingredient for the best tasting appetizer and prepare to be amazed!
Ingredients
Ingredients are listed below!
Instructions
Ingredients:
- 12 Large Hard Boiled Eggs, peeled and halved
- ¼ + ⅛ Cups Mayonnaise
- ½ Tbs. Yellow Mustard
- ⅛ tsp Onion Powder
- ⅛ tsp Garlic Salt
- 1 ½ Tbs. Dill Pickle Juice
Instructions
- Hard boil 12 eggs by either boiling for 8 minutes in a pot of boiling water or...
- Place the rack in your instant pot, add 1-2 cups water to the bottom, place eggs on the rack. Cook on low pressure for 7 minutes. Quick release the steam.
- Either way cool the hot eggs in an ice bath.
- Peel and halve the hard boiled eggs.
- Put the yolks in a small mixing bowl.
- Use hand beaters to break up the yolks.
- Beat in the mayo, mustard, onion salt, garlic salt, and dill pickle juice. Beat until the mixture is completely smooth.
- Put the yolk mixture into a disposable frosting bag with desired tip (I use tip 1M) and pipe into the egg whites. Garnish with green onion tips if desired. Refrigerate until serving.
Notes
- I like my deviled egg filling a little thicker so that I can pipe it into the egg whites. If you want to spoon it in or just like the filling a little wetter, than add more mayo a little at a time until it reaches the consistency you like.)
- Do I use fresh eggs or old eggs? Which is better for hard boiled eggs? This is a common question! There's more info in the FAQ section in my post, but older eggs do peel easier while fresh eggs make for prettier looking deviled eggs.
Keywords: deviled eggs recipe, healthy deviled eggs, instant pot deviled eggs, dill pickle deviled eggs, deviled eggs with pickles
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Linda
I use a small cookie scoop to add the filling to the eggs. You can decorate some with a black olive slice / a green olive half, a tiny sprig of parsley, etc.
Mindee
That's a great idea!
John
Ok, I'm always hearing of all these tricks to making hard boiled eggs easier to peel. Most turn out to be a crap shoot at best. There IS one way that works 99.9% of the time and I have boiled ALOT of eggs. Simpky boil a couple inches of water in a pan with a steaming basket in it. Place eggs in basket AFTER the water is boiling (this is the key). Cover with a lid and cook for 13-14 minutes. Going from cold to hot shocks the troublesome membrane and causes it to fall from the egg when peeling. Try thus and I fuarantee you won't boil eggs any other way again. Works for soft boiled too. You're welcome!!
★★★★★
Charline Risher
Thanks John
I just pour a lot of salt in the water before it boils. And the eggs easily peels.
Jean Cassidy
These are great, sometimes I'm in the mood for the pickle flavor which is a hit. Other times if I want a little sweet and hot kick, I'll use some asian sweet chili sauce. They always get rave reviews, either with the dill juice or the sweet chili sauce.
Meghan
My favorite way to get the yolks smooth is to use a spatula and smash them through a metal sieve, instead of breaking them apart with a form. The yolks are so uniform and fluffy and the ingredients all mix in so beautifully! Try it out! 🙂
Evelyn
I use a little Frank's hot sauce. We like them a little spicy too. But I think I'm going to try the jalapeno juice next time. Thanks for sharing the recipe.
★★★★★