Fried Pickle Deviled Eggs

You’ll be the hit of any party with these tangy, creamy, crunchy Fried Pickle Deviled Eggs. Combining the flavors of fried pickle dip with the ultimate two bite treat, these pack a punch of flavor and texture you will instantly crave.

Nothing disappears faster at any table than a plate of deviled eggs, whether it’s a classic or a little fancier like French Onion Deviled Eggs. This poppy version delivers a trifecta of dill flavor with cool dill pickles, zingy pickle juice, and vibrant fresh dill. Buttery, crispy toasted panko gives texture in every bite while rich sharp white cheddar gives a burst of umami.

When it comes to easy appetizers, it doesn’t get any more effortless than these. They can be made ahead of time and other than boiling the eggs require little prep. Just be warned, these will instantly be devoured, so make extra!

Why You’ll Love This Recipe

• It’s all about the texture. Unlike some deviled eggs that don’t have a lot of texture, these dill pickle deviled eggs will have your taste buds dancing with the crispy, crunchy, buttery toasted panko breadcrumbs studded with fresh dill.
• Bright Flavors. These cute little eggs are for all my pickle girlies out there! There is no denying the tang of pickle they pack.
• Simple Ingredients. Just like there is nothing complicated about making these, there’s also nothing complicated about any of the accessible ingredients. You probably already have most if not all in your pantry and fridge!

Ingredients

• Eggs
• Mayonnaise – Pick a good quality mayo for the best flavor. Here in the south there is only one choice, Duke’s. It’s all about that twang!
• Dill Pickles – Smaller baby dills or even cornichons are recommended for this as they’re less seedy and wet. You will also need a little brine from the jar.
• Fresh Dill – Fresh dill adds a bite of verdant herbaceous flavor to the deviled egg filling and also the panko topping.
• Dijon Mustard – You just need a little but it adds a bold pop of sharp flavor.
• White Cheddar – This is an optional ingredient but it not only echos the flavors of fried pickle dip, but it gives richness and umami to the fried pickle deviled eggs.
• Panko Breadcrumbs – Since we are adding other flavorings to the panko topping, plain panko is recommended, but you can use seasoned if that’s what you have.
• Butter – Helps make the panko golden, toasty, and a little nutty.
• Spices – I used dill pickle salt for even more flavor, but kosher salt will also work. You will also need onion powder, garlic powder, and a pinch of cayenne pepper.

Variations and Substitutions

• Swap out a tablespoon of the dill pickles for pickled jalapenos.
• Love horseradish pickles? Add a teaspoon of prepared horseradish to the filling.
• Fresh dill is really the best, but you can use dried dill if that’s all you have.
• Spice things up and add a shake or two of hot sauce to the filling.

How to Make Fried Pickle Deviled Eggs

• Boil your eggs and peel them.
• Finely mince the dill pickles. If you are using a piping bag or snipped plastic bag, you will want to make the pickles extra fine.
• Mash together the yolks, mayo, Dijon, and pickle brine. You can do this with a fork or use a food processor to make the filling creamy.
• Stir in the remaining ingredients. Give it a taste and adjust seasoning if needed.
• Fill the egg whites. Use a plastic bag the corner snipped or a piping bag to fill each egg white. Allow the eggs to chill for at least 30 minutes. Not only will the flavors come together, but the filling will also firm up.
• Toast the panko bread crumbs. Melt the butter in a small skillet over medium heat. Sprinkle the panko into the melted butter, and give it an occasional stir, allowing it to toast to golden brown. It only takes about 3-5 minutes. Remove it from the heat and stir in the remaining dill and a pinch of cayenne. Let it cool.
• Top off the deviled eggs. Just before you’re ready to serve the deviled eggs, sprinkle the cooled crumb mixture over each egg and top with a slice of pickle if desired.

Storage for Fried Pickle Deviled Eggs

• For the best texture, hold off topping your deviled eggs with the panko mixture until just before serving. This will keep it light, airy, and crispy. You can keep it stored in an airtight container for up to five days at room temperature.
• Keep the pickle deviled eggs stored in an airtight container in the refrigerator unless they are being served. They will last 3-4 days.

Tips From the Beach

• No piping bag? No problem! You can use a plastic storage bag with the corner snipped to easily, evenly, and cleanly fill each egg.
• Keep in mind that you are adding salty ingredients to the filling like pickles, pickle brine, and cheese. You don’t need a lot of additional salt, so taste first and then adjust your seasoning.
• Make sure the pickles are finely minced, and the cheese is finely grated. This will ensure you get that pop of flavor in every bite and also make the eggs easier to fill.
• Breadcrumbs toast up really quickly so don’t walk away from the pan. Take it from me, been there, burned that!
• As temping as it is to pop the entire plate of eggs right away, the flavor and texture of the filling is better chilled. It will allow it to set up and not be as wet.

Frequently Asked Questions

Fried Pickle Deviled Eggs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You’ll be the hit of any party with these tangy, creamy, crunchy Fried Pickle Deviled Eggs.

• Author: Nicole Stover
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 4-6 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 6 large hardboiled eggs
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons pickle brine
• 1 teaspoon Dijon mustard
• 2 tablespoons finely minced dill pickles, plus extra for topping
• 1 tablespoon sharp white cheddar, finely grated (optional)
• 2 teaspoons fresh dill, divided
• 1/4 teaspoon dill pickle salt or kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon butter
• 1/2 cup plain panko
• pinch of cayenne

Cook Mode Prevent your screen from going dark!

Instructions

1. Cut the hard-boiled eggs in half. Carefully remove the yolks and add to a bowl.
2. Add the mayo, pickle brine, and Dijon to the yolks. Use a form to mash the mixture together until smooth.
3. Fold in the seasonings, 1 teaspoon fresh dill, pickles, and cheese if using.
4. Taste and adjust seasoning if needed.
5. Fill a piping bag or zip top bag with the yolk mixture, snipping the corner. Carefully fill each egg white.
6. Refrigerate while you make the topping.
7. Heat a small skillet over medium heat with the butter. Once melted add the panko. Stir occasionally until it smells fragrant and is golden brown, 3-5 minutes. Remove from the heat.
8. Stir in the remaining 1 teaspoon fresh dill and a pinch of cayenne. Let cool completely.
9. Sprinkle the cooled panko mixture over the top of each egg. Add a slice of pickle for garnish if desired.

Notes

1. For the best texture hold off topping your eggs with the panko mixture until just before serving. This will keep it light, crispy, and crunchy.
2. Deviled eggs will last 3-4 days stored in an airtight container in the refrigerator.