These dill pickle deviled eggs were inspired by my potato salad recipe. Dill pickles mix with fresh dill, dijon mustard and just a hint of mayo for a creamy and flavorful dill pickle! A few years ago if you told me that I would be craving deviled eggs and coming up with creative deviled eggs recipes, I would have laughed in your face. I was always a one bite at Easter deviled egg eater. The taste and texture just didn’t appeal to me. Then in came one of my favorite restaurants, Whiskey Cake. The restaurants creates amazing creative and unique deviled egg recipes each week and posts them to their Instagram account. Eventually I found myself so curious about these unusual combinations that I had to try one. I tentatively took a bite of the deviled egg and discovered that my taste buds had changed. I love the deviled egg, and I couldn’t wait to try more combinations. Over the last two years, I’ve toyed with different recipes at home but only posted my Buffalo Ranch Deviled eggs, which I have made countless times now. There are so many deviled egg recipes out there, and I knew I needed to make something creative before posting again. These Dill Pickle Deviled eggs are the perfect Easter appetizer to surprise your guests!
I can’t believe it is almost Easter. Every holiday has snuck up on me this year. I still can’t believe it is March! My family loves cooking up lamb and scalloped potatoes for Easter. I haven’t quite mastered a paleo scalloped potato recipe, but my family always requests my roasted lamb with blackberry balsamic reduction! I love serving it with my loaded mashed potatoes and finishing the meal off with my raw carrot cake bites! Last year my sister and I made the most delicious paleo lemon meringue pie. I was so excited to share it on my blog and then realized I didn’t write down the recipe. Whoops. Maybe this year I will make it again for Easter and let you all in on the deliciousness!
- 6 hard boiled eggs, shells removed and cut in half
- 2 tbls homemade mayo, or Primal Kitchen Avocado Mayo
- 1/4 cup dill pickles, minced
- 2 tbls dijon mustard
- 1/2 tbls fresh dill, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- Remove yolks into a small bowl.
- Mash yolks with mayo, dill pickles, mustard, dill, salt and pepper.
- Use a spoon to scoop filling into egg white shells.
- Garnish with extra dill.