Dill Pickle Deviled Eggs
6
10 minutes
15 minutes
139
Brunch, Breakfast, Appetizer, Snack
Perfect for casual brunches and elegant holidays, this easy gluten-free fried deviled eggs recipe is elevated with premium avocado oil mayo, sour dill pickles, and a touch of pickle juice. We topped ours with crunchy bacon crumbles and extra pickles, but anything from green olive slices to fresh dill works as a garnish.
Ingredients
- 6 eggs, hard-boiled
- 2 Tbsp diced dill pickle, plus more for garnish
- 2 Tbsp Primal Kitchen Mayo with Avocado Oil
- Dill pickle juice, from the jar
- 2 Tbsp gluten-free flour, for coating
- 1 raw egg
- Gluten-free panko
- 2 Tbsp crumbled bacon
Directions
Boil the eggs: Place eggs in a pot with a pinch of salt. Add just enough water to cover the eggs with ½ inch of water above them. Over high heat, bring water to a rolling boil. Turn off the heat and cover the pot. Let sit for 9 minutes. Rinse with cold water and peel the eggs.
- Dice the pickle into fine pieces. Measure out 2 tablespoons and save the rest for later.
- Slice the eggs in half lengthwise and scoop out the yolks.
- Add yolks to a blender or food processor along with chopped pickles, mayo, and a splash of pickle juice.
- Pulse until the mixture becomes creamy and semi-smooth. Scoop into a piping bag, squeeze bottle, or plastic bag with a bottom corner cut off.
- Coat the egg whites in gluten-free flour.
- Crack a raw egg into a bowl and whisk until whites and yolk are fully combined. Dip each egg white into the egg and roll in the gluten-free panko until well coated.
- Air-fry the egg whites at 400°F for 6 minutes, flipping halfway.
- Allow the eggs to cool. Then, pipe the yolk mixture back into each egg half, filling it completely. Garnish with bacon crumbles and extra pickle pieces.
