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 as 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, especially not as a garnish. Paprika doesn't add flavor. When sprinkled as a 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 placing 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, then add 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 the 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 that 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 be helpful to know that if you use Duke's light mayo for these, then 2 deviled egg 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
Ingredients
- 12 Large Hard-Boiled Eggs peeled and halved
- ¼ + ⅛ Cups Mayonnaise
- ½ Tbs. Yellow Mustard
- ⅛ teaspoon Onion Powder
- ⅛ teaspoon Garlic Salt
- 1 ½ Tbs. Dill Pickle Juice
Instructions
- Hardly 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, and 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 the desired tip (I use tip 1M) and pipe it 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, then 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 of my post, but older eggs do peel easier, while fresh eggs make for prettier-looking deviled eggs.
tarp
I use dill pickle juice in my deviled eggs too. You deviled eggs are beautiful, thank you for sharing your deviled egg recipe.
Tammy
My mother makes them with relish. Same idea, different flavor (sweet)
Linda
I have always made them with mayo + mustard, learned from my mother; she preferred chopped dill pickles with a little juice. I add a little apple cider vinegar instead of pickle juice, and add sweet chopped pickles because we prefer them with a touch of sweet. Because of sodium issues, I use onion and garlic powder instead of salt. Others can add salt if they like, but I can't take it away if it's already there. I also add a touch of dill, but never though about piping them into the eggs for a fancier look. We're having 19 for our family "Christmas" on the 29th. These are on the menu!!
Gina
I always use dill pickle juice too. I also pipe the filling in, but generally just use a ziplock bag with a corner snipped off. If I’m taking them to a family dinner, it’s easier to transport them in the egg serving tray and then fill them when I get there. Great post! Thanks.
Lisa
Delish! Costco is selling organic hard boiled eggs that I bought and used for this recipe.. no hard boiling and peeling for me this this time. So easy and fast .Love the recipe, Piping and pickle juice game changers :)) Thanks!
Trish
Ive always used pickle juice but i also add a littlr horse radish! Love the piping
Melody Briggs
I use pickle juice and a little sweet pickle relish to mine. They are wonderful!
Nancy Mccardell
I use Jalapeño juice We like spicy.
Jaclyn
This recipe was delicious! Adding pickle juice took it to another level.
Mindy
Excited to make such a beautiful deviled egg! I have never thought to pipe in the filling-I have to say Grandma will be impressed! Thanks!