Mustard Pickle Deviled Eggs

The old-school sandwich side gets an upgrade with crunchy pickles and avocado oil mayonnaise. Just be sure to read your labels to ensure your ingredients are Whole30 compliant.
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Mustard Pickle Deviled Eggs

Mustard Pickle Deviled Eggs

TAKE IT TO GO: Pack eggs in an airtight container and keep refrigerated until ready to eat.

  • Duration
  • Prep Time
  • 12 halvesServings


  • 6 large hard-boiled eggs, peeled, halved lengthwise

  • ¼ cup avocado oil mayonnaise

  • 3 tbsp minced dill pickle + 2 tsp pickle juice, divided

  • 2 tsp Dijon mustard (TIP: Look for wine-free mustards)

  • ¼ tsp each sea salt and ground black pepper, or to taste

  • fresh dill, optional


1. Spoon egg yolks into a medium bowl. Add mayonnaise, pickle juice and mustard. Mash with a fork, combining all ingredients as you go. (Add more juice if needed to reach desired consistency.) Fold in pickle. Season with salt and pepper.

2. With a tbsp measure, spoon mixture into egg white halves. (Alternatively, spoon filling into a pastry bag and pipe it in.) Top each with dill (if using).

Nutrition Information

  • Serving Size: 2 halves
  • Calories: 147
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 197 mg
  • Fat Content: 13 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 301 mg
  • Sugar Content: 1 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 2 g