Easy Deviled Eggs Recipe with Sweet Pickles (Grandma's Recipe)

If you're looking for an easy deviled eggs recipe with sweet pickles, creamy mayonnaise, and just the right tang, this old-fashioned family recipe is a great place to start. Made with only a handful of simple ingredients, these homemade deviled eggs are a favorite for Easter, Thanksgiving, Christmas, summer cookouts, and family gatherings.

 

Deviled eggs always appear on my family's holiday buffet tables. From Easter and Memorial Day to Thanksgiving and Christmas--it just wouldn't feel like a family dinner without these creamy, delicious eggs.

 

This recipe is based on the deviled egg recipe my grandma made every Thanksgiving. The only real difference? I've finally taken the time to measure the ingredients instead of adding a little of this and a little of that, tasting along the way, just as we always did in her kitchen!

 

My family recipe blends hard-boiled egg yolks, Kraft mayonnaise, finely diced yellow onion, sweet gherkin pickles, and apple cider vinegar to give a creamy, slightly chunky, sweet and tangy deviled egg filling.

 

Unlike many traditional deviled egg recipes, this version doesn't need mustard for its flavor.

Why You'll Love These Old-Fashioned Deviled Eggs

 

There are tons of ways to make deviled eggs, but this simple family recipe has been a kitchen favorite for generations.

• Simple ingredients: You only need eggs, mayonnaise, sweet pickles, onion, apple cider vinegar, and your favorite garnish.
• No mustard required: The sweet pickles and apple cider vinegar provide plenty of flavor.
• Creamy with a little crunch: Finely diced pickles and onion give the filling a homemade texture.
• Perfect for holidays: These eggs are easy to add to Easter brunches, Thanksgiving dinners, Christmas buffets, and summer potlucks.
• Easy to prepare ahead: Making them several hours before serving lets the filling chill and the flavors blend.

 

Best of all, you don't need any fancy kitchen equipment to make these easy homemade deviled eggs. A fork, a mixing bowl, and a teaspoon will do the job!

 

Ingredients for Easy Deviled Eggs with Sweet Pickles

 

This recipe makes 12 deviled egg halves from 6 large eggs.

 

• 6 large hard-boiled eggs, peeled and sliced lengthwise
• 1 tablespoon yellow onion, finely minced
• 2 tablespoons sweet gherkin pickles, finely diced
• 3 heaping tablespoons Kraft Real Mayonnaise
• 1 teaspoon apple cider vinegar
• Celery seed or paprika, for garnish

 

A Few Notes About the Ingredients

 

Hard-boiled eggs: Fully cooked eggs with firm yolks are the foundation of this recipe. Allow them to cool before peeling and preparing the filling.

 

Kraft Real Mayonnaise: I don't change this ingredient in my grandma's recipe. I've always used Kraft mayonnaise because I love the flavor and consistency it gives the filling.

 

Apple cider vinegar: Just one teaspoon adds a little tang and balances the pickles' sweetness and the mayonnaise's richness.

 

How to Make Deviled Eggs Step by Step

Making deviled eggs from scratch is surprisingly simple. Once your eggs are hard-boiled, the filling comes together in just a few minutes.

 

Step 1: Prepare the Hard-Boiled Eggs

Carefully peel the cooled hard-boiled eggs, trying to keep the whites intact.

 

Using a sharp knife, slice each egg in half lengthwise.

 

Carefully remove the cooked yellow yolks and place them in a small mixing bowl. Place the empty egg white halves on a serving plate or tray.

 

Quick tip: I use a small, stainless baby spoon with a pointed tip to remove the yolks. It removes the yolks perfectly and helps prevent damage to the delicate egg whites. 

 

Step 2: Make the Creamy Deviled Egg Filling

Add the finely minced yellow onion, diced sweet gherkin pickles, and Kraft mayonnaise to the bowl of egg yolks.

 

Mash and mix everything together with a fork until the yolks are well combined with the other ingredients.

 

For a creamier consistency, you can also use a hand mixer on low speed.

 

The filling should be creamy and yellow, with small pieces of onion and sweet pickles throughout. Stir in the apple cider vinegar until very evenly combined.

 

Step 3: Fill the Egg Whites

Using a teaspoon, gently scoop the deviled egg filling into each egg white half.

 

Spread the filling evenly, then use the back of a spoon or a butter knife to create a little swirl on top.

 

Our family's deviled egg filling has always been a bit chunky because of the pickles and onion, so I don't usually bother with a pastry bag.

 

Want fancy-looking deviled eggs? If you prefer a smooth, piped filling, blend the prepared yolk mixture until smooth before transferring it to a pastry bag. You can then pipe the filling into the egg white shells for a more decorative presentation.

 

Step 4: Garnish and Chill

Sprinkle the filled deviled eggs with your choice of celery seed or paprika.

 

My grandma always used celery seed, while my mom preferred a light dusting of paprika. My middle daughter loves the paprika version but won't touch the eggs with celery seed because she finds the flavor too strong!

 

Sometimes, I keep things ultra simple and garnish with a little freshly ground black pepper instead.

 

Cover the deviled eggs and refrigerate for at least four hours before serving. This gives the filling plenty of time to chill and the flavors to come together.

 

Tips for Making the Best Homemade Deviled Eggs

 

Chop the Pickles and Onion Finely

Finely chopped vegetables are the secret to a flavorful filling that is easy to spoon into the egg whites. Large pieces can make the filling difficult to mix and serve.

 

Adjust the Filling Consistency

Because this recipe uses heaping tablespoons of mayonnaise, the exact amount may vary slightly.

 

If the filling seems too thick, stir in a small additional amount of mayonnaise until it reaches your preferred consistency.

 

If it seems too runny, avoid adding more liquid and consider adding another boiled egg yolk to balance it.

 

Don't Overfill the Eggs

Divide the filling evenly among the 12 egg white halves. A small mound of filling looks pretty and makes the eggs easier to transport.

 

Use a Deviled Egg Serving Plate or Covered Container

I love serving these on a traditional deviled egg plate when we're entertaining. The little egg-shaped indentations help keep everything in place.

 

For potlucks and work parties, I use a flat, covered storage container and arrange the eggs closely together so they won't slide around during transportation. Keep the container level and chilled until serving time.

Are Deviled Eggs Good for Other Family Gatherings?

 

Absolutely! This easy deviled egg recipe is one of our family's favorite holiday appetizers because it works with so many different meals.

 

Easter Deviled Eggs

 

Deviled eggs are a great way to use leftover hard-boiled Easter eggs, as long as you've handled and refrigerated them safely.

 

One of my favorite things about using dyed Easter eggs is that some of the food coloring occasionally reached the egg whites. That can leave little touches of pastel color on the finished deviled eggs! Those unexpected colors make such a fun addition to our Easter dinner table.

 

Just be sure to use food-safe dyes and eggs that haven't been left unrefrigerated for extended periods. Eggs used in outdoor hunts aren't always safe to eat afterward.

 

Thanksgiving and Christmas Buffets

 

In our little corner of the world, Thanksgiving and Christmas dinner must have deviled eggs.

 

My grandma's recipe has been part of our family celebrations for years, and it's one of those simple dishes that brings back wonderful kitchen memories.

 

The creamy, tangy filling also contrasts nicely with heavier holiday favorites like turkey, stuffing, and mashed potatoes.

 

Summer Cookouts and Potlucks

 

These deviled eggs are just as welcome at Memorial Day celebrations, Fourth of July cookouts, and summer family reunions.

 

When serving them outdoors, keep them in a cooler or on a tray set over ice, and don't leave them sitting out in warm weather.

Frequently Asked Questions About Deviled Eggs

 

What is the secret to good deviled eggs?

In this family recipe, sweet gherkin pickles, minced onion, and apple cider vinegar create a delicious balance of creamy, sweet, and tangy flavors.

 

Can you make deviled eggs without mustard?

Yes. Mustard isn't necessary for delicious deviled eggs. This recipe uses apple cider vinegar and sweet pickles to give the filling its tangy flavor without adding yellow or Dijon mustard.

 

Can I use sweet pickle relish instead of gherkin pickles?

Yes. You can substitute approximately two tablespoons of sweet pickle relish for the finely diced sweet gherkins. Drain any excess liquid first to help prevent the filling from becoming watery. The texture and sweetness may vary slightly.

 

How far in advance can you make deviled eggs?

You can prepare deviled eggs the day before serving, as long as they're kept covered and refrigerated. For the freshest appearance, you can store the egg whites and filling separately and assemble them before serving.

 

How long should deviled eggs chill before serving?

We chill the finished deviled eggs for at least four hours. This lets the filling cool completely and gives the flavors time to blend. If you're short on time, you can serve them sooner as long as you handle them safely and keep them cold.

 

How many deviled eggs should I make per person?

Plan on approximately two to three deviled egg halves per person when serving them as part of a larger appetizer buffet. This recipe makes 12 halves, enough for approximately four to six people depending on the other dishes being served.

 

What can you sprinkle on top of deviled eggs?

Paprika and celery seed are two traditional options. You can also use freshly ground black pepper, finely chopped chives, or a little fresh parsley. Our family usually chooses between Grandma's celery seed and Mom's paprika.

 

How long can deviled eggs sit out at a party?

Don't leave deviled eggs at room temperature for more than two hours. If the temperature is above 90°F, that limit drops to one hour. Keep them refrigerated or properly chilled until serving.

 

Mama's Kitchen Notes

 

Some recipes are special because they're extravagant or take hours to prepare. Other recipes become family favorites because they're simple. They remind us of the person who first made them for us. For me, these easy deviled eggs with sweet pickles will always be one of those recipes.

 

When I mix up a bowl of egg yolks, mayonnaise, onion, and sweet pickles, I remember standing beside my Grandma in her kitchen, tasting the filling and adjusting the vinegar until it was just right.

 

Whether you're making deviled eggs for Easter brunch, Thanksgiving dinner, a Christmas buffet, or a summer cookout, I hope this old-fashioned family recipe becomes a favorite at your table, too.

 

Do you prefer paprika or celery seed on your deviled eggs? I'd love to know which garnish your family uses!

Grandma's Easy Deviled Eggs with Sweet Pickles

These old-fashioned deviled eggs are made with sweet gherkin pickles, yellow onion, Kraft mayonnaise, and apple cider vinegar. This easy family recipe makes a creamy, slightly chunky, sweet-and-tangy filling without mustard. Perfect for Easter, Thanksgiving, Christmas, and family gatherings.

Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes

Yield: 12 deviled egg halves (6 eggs) | Category: Appetizer

Prep Note: Times assume eggs are already hard-boiled and cooled.

Ingredients

• 6 large hard-boiled eggs, cooled, peeled, and sliced lengthwise
• 1 tablespoon yellow onion, finely minced
• 2 tablespoons sweet gherkin pickles, finely diced
• 3 heaping tablespoons Kraft Real Mayonnaise
• 1 teaspoon apple cider vinegar
• Celery seed or paprika, for garnish

Instructions

1. Prepare the eggs. Carefully peel the cooled hard-boiled eggs. Slice each egg lengthwise and gently remove the cooked yolks. Place the yolks in a small mixing bowl and arrange the egg white halves on a serving plate.
2. Mix the filling. Add the finely minced yellow onion, diced sweet gherkin pickles, and Kraft mayonnaise to the egg yolks. Mash and mix vigorously with a fork, or use a hand mixer on low speed, until creamy and well combined. Small pieces of onion and pickle will remain.
3. Add the vinegar. Stir in the apple cider vinegar until evenly combined with the creamy yolk mixture.
4. Fill the egg whites. Using a teaspoon, divide the filling evenly among the 12 egg white halves. Smooth or swirl the filling with the back of a spoon or a butter knife.
5. Garnish and chill. Sprinkle the deviled eggs lightly with celery seed or paprika. Cover and refrigerate for at least 4 hours before serving. Keep refrigerated until ready to enjoy.

Tips for the Best Deviled Eggs:

• Use a small spoon to gently remove the yolks without tearing the egg whites.
• Finely dice the pickles and onion for the best filling texture.
• For a smoother, piped filling, blend the mixture until smooth before transferring it to a pastry bag.
• Grandma always used celery seed, while Mom preferred paprika. Either makes a delicious garnish!
• Sweet pickle relish may be substituted for the gherkins. Drain excess liquid before mixing into the filling.

Make-Ahead: Prepare the eggs and filling ahead of time. Store covered in the refrigerator and assemble before serving, or prepare the finished eggs the day before.

Storage: Keep deviled eggs in an airtight container in the refrigerator at 40°F or below. For best quality, enjoy within 2 days of preparation. Refrigerate within 2 hours of serving, or within 1 hour when temperatures exceed 90°F.