clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dill Pickle Spicy Deviled Eggs

  • Author: Ben Myhre
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x
  • Category: Appetizer
  • Method: Boil
  • Cuisine: American


These Dill Pickled Spicy Deviled Eggs are perfect for a holiday pot luck, game day snack, or just a Saturday treat. We serve up a traditional deviled egg recipe, but spice it up with cayenne, horsey sauce, and spicy pickles.


  • 6 hard boiled eggs, peeled
  • 1 medium spicy dill pickle, minced
  • ¼ cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon prepared horseradish sauce
  •  teaspoon salt
  •  teaspoon pepper
  • ¼ teaspoon cayenne
  • Paprika to sprinkle on top


  1. Slice eggs in half (length-wise) and separate the yolk from the whites.
  2. Place whites aside and add yolks to medium-sized glass bowl
  3. Add all other ingredients except paprika and egg whites to dish and mix well
  4. With either spoon or piping bag, fill egg whites with filling.
  5. Sprinkle paprika on top
  6. Serve


  • 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.

Keywords: Spicy Deviled Eggs