Gluten Free Dill Pickle Deviled Eggs
Tangy, creamy, and loaded with briny pickle flavor, these deviled eggs are the kind of appetizer that disappears from the platter before you even set it down. The filling gets its punch from real dill pickle brine and finely chopped pickles folded right into the yolk mixture, so every bite delivers that sharp, satisfying zing. Fresh dill and a dusting of smoked paprika finish things off beautifully, making them just as pretty as they are delicious. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. The whole process is straightforward: a simple stovetop hard-boil, a quick ice bath, and a smooth, well-seasoned filling that pipes like a dream. Makes 6 servings, which means a dozen perfectly filled halves — ideal for a gathering, a holiday spread, or honestly just a very good Tuesday snack situation.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp dill pickle brine
- 1 tsp yellow mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp dill pickles, finely chopped
- 1 tbsp fresh dill, finely chopped
For serving
- ¼ tsp smoked paprika, for garnish
- 6 small dill pickle slices or chips, for garnish (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 12 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 10 minutes, until completely cold to the touch. Peel the eggs and pat dry.
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