Tangy Spanish Spice Deviled Eggs
DATE: March 29, 2026
Every good party needs great food, and these Spanish Spice and Dill Pickle Deviled Eggs deliver bold flavor in every bite. Smoky Spanish spices, tangy dill pickle, and a creamy filling come together for deviled eggs that are bright, punchy, and impossible to put down. They make a perfect Easter appetizer, a crowd-pleasing party snack, or a fun addition to any spring spread.
Easy to make ahead and guaranteed to disappear fast, this deviled egg recipe is a fresh twist on a classic that will have everyone asking for the recipe.
- Time: 30 mins
- Serves: 4
Featured product
You're So Spain
Savory Spanish Blend
You're So Spain Refill
Savory Spanish Blend
- 6 large organic eggs
- 1 tbsp dill pickle juice
- 1 tbsp mayonnaise
- 1 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Healthy On You® You’re So Spain Savory Spanish Spice
- ½ tsp sea salt
- black pepper, to taste
- more Healthy On You® You're So Spain Savory Spanish Spain for dusting
- fresh dill chopped for garnish
Directions
- Hard boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
- Cool and peel: Transfer eggs to an ice bath and let cool completely. Peel and slice in half lengthwise.
- Prepare the filling:Gently remove the yolks and place them in a bowl. Mash until smooth. Mix the flavor base
- Add pickle juice, mayonnaise, Greek yogurt, Dijon mustard, Spanish spice blend, salt, and pepper. Mix until creamy and well combined.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg whites.
- Finish & serve: Sprinkle with a little extra Spanish spice or black pepper if desired. Chill or serve immediately.
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