Deviled eggs get the pickle treatment.

Published on November 9, 2025

Credit:

Jake Sternquist / Food Styling: Shannon Goforth

Total Time:

4 hrs 15 mins

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These deviled eggs offer a fresh take on a classic appetizer by brining hard-boiled eggs in pickle juice. The creamy filling for the deviled eggs adds another element of dill pickle flavor to the mix. Inspired by pickle roll-ups, the filling consists of finely chopped ham and pickles, mashed egg yolks, mayonnaise, and cream cheese.

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Ingredients

  • 6 hard-boiled eggs, peeled

  • 3∕4 cup dill pickle liquid (from one 16-oz. jar dill pickle slices)

  • 1/2 cup water

  • 2 Tbsp. mayonnaise

  • 2 Tbsp. cream cheese, softened

  • 2 Tbsp. finely chopped ham

  • 2 Tbsp. finely chopped dill pickles

  • 1/8 tsp. black pepper

  • Dill pickle slices and/or fresh dill sprigs (optional)

Directions

  1. Place eggs in a 1-qt. resealable plastic bag set in a shallow dish. Combine pickle liquid and the water. Pour over eggs; squeeze out excess air and seal bag. Chill at least 4 hours or overnight, turning bag occasionally.

  2. Drain eggs; halve each lengthwise. Gently scoop out yolks and place in a small bowl. Set whites aside.

  3. Mash yolks with a fork. Add mayonnaise, cream cheese, ham, chopped pickles, and black pepper; mix well.

  4. Spoon or pipe yolk mixture into egg white halves. If you like, top each with a pickle slice and dill sprig. 

Credits

Recipe developed by Madalyn Bendgen.

How to Make Hard-Boiled Eggs: Make the hard-boiled eggs. Place the 12 large eggs in a single layer in a large saucepan. Do not stack eggs or they won't cook evenly. Add enough cold water to cover the eggs by 1 inch. Bring the water to a rapid boil over high heat. Remove the pan from the heat; cover the pan and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until the eggs are cool enough to handle. Drain the water. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshells and discard.