Dill Pickle Spicy Deviled Eggs

A plate of delicious spicy deviled eggs is a requirement for any holiday potluck or family gathering. You might find me standing next to the platter of these wonderful flavor rockets having an internal debate if I have eaten too many. Did I eat too many? Of course not.

Today, I am sharing my recipe with you. These Dill Pickle Spicy Deviled Eggs are a twist on the classic appetizer and bring a little heat to the game. Consider this tasty appetizer for your next party.

🌶 What makes this recipe special?

Deviled eggs are a weakness to me and I know I have a problem. The good news about having a deviled eggs problem is that the worst they can do is maybe raise your cholesterol a bit. So, being addicted to these flavor boats is alright.

Do you know what is better than alright? This recipe. This recipe kicks up the heat a tad with some spices. We also add some dill pickle to the mix to turn this classic recipe into something just a bit different.

If you need to make a few different recipes for your party or potluck, think about these Potluck Pickle Wraps or this Cheeseball with Dried Beef recipe. 

🥚 Ingredients

Eggs are the star of this recipe, but some other ingredients help make it special. Here is a list of unique ingredients for this recipe. 

• Hard boiled eggs
• Dill Pickle
• Mayonnaise
• Horseradish sauce
• Cayenne Pepper
• Paprika

See the recipe card for full details and quantities.

I add one teaspoon of prepared horseradish to these eggs. Not all recipes call for horseradish, but I love the ones that have it in them, so they will be in my spicy deviled eggs. It isn’t as though horseradish adds the same kind of heat as our pickles or cayenne, but it is spicy in its own special way. The kind of spice that doesn’t make you sweat like you might get from a Mexican dish, but it clears your nose out.

I use spicy dill pickles, but you can change the flavor depending on your pickle. Spicy pickles work great, but any flavored dill pickle can be used. 

🍲 Instructions

Cut hard-boiled eggs in half and remove the yolk. Mix the yolks with the rest of the ingredients to create a smooth, creamy filling. Add the filling back to the eggs.

Adding the eggs back can be a little tricky. I have done this in two different ways. First, use a spoon. Just scoop it right back into the egg.

A second method is a piping bag, but this one has a warning. 

Because we are using minced pickles, the little pickle bits can get stuck if you are using the wrong attachment at the end. In fact, when we use this method, we don’t use an attachment but just the big hole. You can use a piping bag to make these eggs look good, but make sure you are piping with something that can handle bits of a pickle without getting clogged.

If you don’t have a piping bag, add it to a gallon Ziploc bag and cut a hole in the corner. Squeeze your eggs through that corner and it acts much like a piping bag.

When the eggs are filled, sprinkle with paprika before serving.

Peeling Hard-Boiled Eggs

How many times have you tried to remove the shell from a hard-boiled egg and you are able to do the job, but the egg looks like it has been mauled by Cujo? Peeling a perfect hard-boiled egg used to be the bane of my existence, but I have learned some tips that really make a difference. 

First, I have noticed that older eggs seem to be easier to peel. Turns out, there are chemical changes that happen in an egg as they age that make them easier to peel later in their shelf-life. This isn’t always possible, as you might have just bought your eggs. The rest of the tips should help. 

Second, start from a hot boil. In this article at Serious Eats, they experiment with this and it turns out that your eggs will be easier to peel if you start them from a hot boil. That is, instead of adding them to the pan of water before heating, waiting until the water is boiling and then adding them to the pan.

Finally, add an ice shock. After the eggs are boiled, add them directly to a large bowl filled with ice. I am not sure why this makes a difference, but a combination of these tips nearly always makes for great eggs. 

I definitely have had bad experiences with trying to peel boiled eggs, but this advice will help make sure you get perfect hard-boiled eggs.

🤷 Substitutions and variations

This is a unique spicy deviled eggs recipe and there are a few ways to change it up.

• Cayenne – Want it hotter? Add more! Want some less heat? Add less?
• Not a fan of horseradish? Leave it out. I love horseradish and add it to more things than I should.
• Pickle – This recipe calls for a spicy dill pickle, but any dill pickle will work and can change up the flavor a bit.

📦 Storage

The eggs can be hard-boiled at any time. I recommend making the filling the day of your event for the best outcome. You can get away with making the filling the day before or even two, but I would not fill until the day of your event.

🎓 Spicy Deviled Eggs History tidbit

Deviled eggs have a long history that can be tracked back to ancient Rome.

❓ FAQ

📝 Tips and tricks

• Dice the pickles up real fine for the best eggs.
• If you use a piping bag to fill the eggs, remember that the pickles might clog your piping bag. Use one that is big enough to let chunks of pickle to pass.
• If you want more heat, double the cayenne, or add to your taste.
• Add your eggs to hot boiling water, rather than heating from room temperature, to get the most easily peeled eggs.
• Eggs that have been in your fridge a while (but still within the expiration date), work best for making easily-peelable eggs.
• Ice Shock your eggs when done boiling.

🛠 Products used in this recipe

• Piping bag
• Deviled egg tray

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this Spicy Deviled Eggs recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.