Fried Pickle Deviled Eggs

Name: Dill Pickle Deviled Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
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

March 28, 2024

Jump To Recipe

Pickles have it all: sour, tangy, salty, and even a touch of sweetness on the tongue. It’s no wonder they’ve recently surged in popularity, fast becoming one of the “it” ingredients again. From using that briny leftover pickle juice in drinks to frying dill slices and tucking baby gherkins into girl dinners, pickles are dominating at-home recipes. One of our favorite pickle trends, fried pickle deviled eggs are a jazzed-up twist on the classic deviled egg recipe.

A must-have at Easter, Mother’s Day, and any brunch table, these savory handheld appetizers are coated in panko crumbs and air fried until crispy. This crunchy texture is the perfect contrast with the creaminess of egg yolks blended with delicious Primal Kitchen mayo, bright dill pickles, and a splash of the briny juice from your pickle jar. Pop your dill pickle deviled eggs on a brunch charcuterie board, serve on Mom’s fancy china, or tuck them into a “snackle box” with nuts, carrot sticks, and ranch dressing for an on-the-go lunch.

Dill Pickle Deviled Eggs

Rated 2.2 stars by 9 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

139

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

View Cart (0) Checkout

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.