Pickle Deviled Eggs - (Gefüllte Eier mit Gewürzgurken)

by: Lydia Fulson  /  Writer, Artist, Traveler, Granddaughter & Ever-Learning German Cook

These creamy pickle deviled eggs, more commonly known in Germany as gefüllte eier (stuffed eggs), combine hard-boiled eggs, tangy pickles, and a rich, lecker filling to make a classic appetizer. 

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As many people know and love, deviled eggs are widely made as an appetizer for special occasions. They're easy to make, and this version was made for pickle lovers!

These always find their way into our family parties. Whether it's for Easter, weddings, baby showers, barbecues- you name the occasion, and these bad boys are spotted at the Fulson residence. 

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German or Not?

Actually, very! Deviled eggs have deep German roots. But they are instead known as gefüllte eier, or stuffed eggs, rather than deviled eggs. 

From the 1800's through the 1900s, stuffed eggs were a popular, inexpensive option for a small meal or appetizer. They would be made similarly to modern deviled eggs, being halved and filled with yolks mixed with seasonings. Typically, these would be stuffed with things like anchovies, herbs, capers, ham, and yes, pickles!

Pickles have found their way into German cuisine for centuries. They continue to hold a top ingredient spot in salads, soups, appetizers, sandwiches, and more. 

After WWII, simpler foods gained popularity and priority. The process of creating these stuffed eggs was snuffed out and reserved only for special occasions. Nowadays, they can be found at parties, events, cold buffets (kaltes Buffets), and Sunday dinners.

Let's Make Some Together:

Step 1: Hard-boil your eggs. (You can follow Oma's recipe for how to hard-boil eggs to get the perfect batch!)

Perfect everytime

Step #2: Peel and cut each egg in half, then scoop out the yolks.

This is the fun part!

Step #3: Mix yolks with mayonnaise, mustard, pickle juice, salt, pepper, and paprika.

The more the merrier!

Step #4: Scoop filling back into eggs. Top with diced pickle and a sprinkle of paprika if desired.

Lecker Schmecker!

Now dig in!

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Pickle Deviled Eggs - (Gefüllte Eier mit Gewürzgurken)

These pickle deviled eggs combine tangy pickles, and rich filling to make a classic appetizer. Easy to make and perfect for parties, picnics, and pickle lovers.

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

Servings:

24 servings

Ingredients:

• 1 dozen eggs
• 2 tablespoons (30 milliliters) mustard
• 1/4 cup (60 milliliters) mayonnaise
• 2 teaspoons (10 milliliters) pickle juice
• 2-3 dill pickles
• 1-2 teaspoons (2-5 grams) paprika
• salt and pepper to taste

Instructions:

1. Hard-boil eggs by placing eggs in a medium-sized pot and filling with cold water to cover the eggs by at least 1 inch.
2. Bring to a boil for 1 minute, then remove from heat and set aside to sit with the lid on for 10-12 minutes.
3. Drain water and place eggs in an ice bath, or bowl of cold water for 15 minutes.
4. Peel shells and slice each egg in half. 
5. Scoop the yolks out and place them in a bowl.
6. Mix mayonnaise, mustard, pickle juice, and seasonings with the yolks until smooth. 
7. Scoop the yolk filling back into the egg halves. 
8. Dice pickles and top each egg half with pickles.
9. Sprinkle with paprika for a finishing touch.
10. Enjoy!

Notes/Hints:

• Ice baths are used to shock the eggs, which allows the shells to peel more easily.
• Taste as you go! Sometimes it needs a little extra mayo or mustard, dependent on your taste. For us, the more mustard the better! That's the German way afterall.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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From Oma's heart
to your table

Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.