Deviled Pickles
Published
Published
These Deviled Pickles are a crunchy, creamy, tangy little appetizer or snack made by piping smooth deviled egg filling into hollowed dill pickle halves. The filling includes similar ingredients used in egg salad blended with the scooped-out pickle centers, so it comes together in minutes. A final sprinkle of red pepper flakes and crushed potato chips makes them spicy and salty with extra crunch!
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The Party Appetizer Pickle Lovers Need!
I’m a serious pickle fan, and deviled eggs are another appetizer I can never resist, so this recipe brings two of my faves into one crunchy bite. The base of the filling is made with cream cheese to give it enough body to pipe neatly, then I also add mayo to keep it smooth and creamy rather than stiff. Hard-boiled eggs get mixed right in, too, adding to the classic deviled egg flavor. And no part of the pickles goes to waste here. Once I’ve scooped out the insides, that pickle pulp and a little of the juice go into the filling so the pickle flavor runs all the way through.
These deviled dill pickles are a seriously fun snack or appetizer for parties, potlucks, game day, or the holidays. You can even prep everything ahead of time, then assemble and add the potato chips just before serving so they stay crunchy!
Helpful Tips and Variations
- Use large, firm pickles. Bigger whole dill pickles are easier to hollow out and leave plenty of room for the filling. I avoid thin or soft pickles because they’re more likely to split. If you happen to have leftover filling, it makes a delicious sandwich spread or dip for crackers!
- Don’t scoop too deeply. You only want to remove the soft and seedy center. Leave a sturdy layer around the bottom and sides so the pickle halves hold their shape once filled.
- Soften the cream cheese first. I let my cream cheese sit out at room-temperature for about 45 minutes to soften slightly. This helps it blend more easily with the eggs and creates a smoother filling without little cream cheese lumps.
- Make them milder. Leave off the red pepper flakes and reduce or omit the sriracha for less heat.
- Add the potato chips last. Sprinkle them on just before serving so they stay crisp instead of absorbing moisture from the filling. I usually use classic salted chips, but sour cream and onion or BBQ chips would also taste great with the briny pickles!
- Switch up the topping. Any toppings you like on your deviled eggs will work here. Crispy air fryer bacon, crushed fried onions, or chopped chives are all tasty alternatives to the potato chips. I’d still include something crunchy, though, because it adds a nice texture against the creamy filling.
Deviled Pickles
Equipment
- Food processor
Ingredients
- 4 large whole dill pickles
- 2 oz. cream cheese, room temperature
- 2 Tbsp mayonnaise
- 1 tsp dill pickle juice
- 1 tsp Dijon mustard
- ¼ tsp sriracha
- ¼ tsp coarse salt
- ⅛ tsp pepper
- ⅛ tsp paprika
- ⅛ tsp sugar
- 4 hard-boiled eggs, peeled and roughly chopped (see note)
- red pepper flakes, for garnish
- crushed potato chips, for garnish
Instructions
- Slice pickles in half lengthwise, using a small measuring spoon, scoop out the seeds and middle of the pickle to make a canoe shape. Set the pickles aside and transfer the dill pickle pulp to the bowl of a food processor.
- To the food processor with the pickle pulp, add all the other ingredients. Pulse until smooth. Transfer to a piping bag.
- Pipe egg filling into the hollowed out pickles.
- Before serving, garnish with a hit of crushed red pepper flakes and crushed potato chips.
- Enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Deviled Pickles Step by Step
Gather all of your ingredients.
Hollow out the pickles: Slice 4 large dill pickles in half lengthwise to make 8 halves. Use a small measuring spoon to gently scoop out the seeds and soft center of each pickle, creating a canoe shape without cutting through the bottom or sides. Set the hollowed pickle halves aside. Transfer the scooped-out pickle pulp to a food processor.
Blend the egg filling: Add 2 oz. room-temperature cream cheese, 2 Tbsp mayonnaise, 1 tsp dill pickle juice, 1 tsp Dijon mustard, ¼ tsp sriracha, ¼ tsp coarse salt, ⅛ tsp black pepper, ⅛ tsp paprika, ⅛ tsp sugar, and 4 peeled and roughly chopped hard-boiled eggs to the food processor with the pickle pulp.
Pulse until the mixture is creamy and mostly smooth, stopping to scrape down the sides as needed. The filling should be thick enough to hold its shape when piped.
Transfer the filling to a piping bag (or snip an opening from the corner of a ziploc bag).
Fill each pickle half: Arrange the hollowed pickles cut-side up. Pipe the egg filling along the center of each pickle, filling the hollowed area and creating a slightly mounded top.
Garnish and serve: Sprinkle the filled pickles with red pepper flakes and crushed potato chips, to taste. Add the potato chips right before serving so they stay crisp rather than softening against the creamy filling. Serve chilled and enjoy your deviled pickle boats!
Serving Suggestions
I like to serve these deviled dill pickles chilled as an easy finger food for parties, potlucks, BBQs, holidays, or anytime I need a quick appetizer without much prep. Arrange them in a single layer on a platter, then add the red pepper flakes and crushed potato chips just before serving so the topping stays crunchy. For a bigger party spread, I’d serve them with stuffed mini peppers for another cool and creamy bite, fresh caprese skewers to bring a lighter option to the table, and whipped feta dip with crostini for scooping. They’re all easy enough for everyone to grab and enjoy, and there’s plenty of different flavors and textures to choose from!
How to Store Leftovers
These deviled pickles are best served fresh because the salt in the filling will gradually draw moisture from the pickle halves and become watery. If you do have leftovers, keep them covered in the refrigerator for up to 2 days. Just note the texture may not be the same.
Make Ahead
You can prepare the filling and pickles 1-2 days ahead, but store them separately in the refrigerator. Scoop out the pickles and mix the filling, then keep each in its own covered container. Pipe in the filling and add the potato chips and red pepper flakes just before serving for the best texture.
More Deviled Egg Inspired Recipes
- This Deviled Egg Pasta Salad serves up classic deviled egg flavor without filling a single egg white!
- I’d serve my Deviled Egg Dip with sturdy potato chips so every scoop comes with plenty of crunch.
- BBQ Deviled Eggs give the classic appetizer a fun, cookout-ready makeover!
- And don’t forget dessert! These Deviled Egg Brownies are a fun sweet twist on classic savory deviled eggs, featuring a brownie base, piped frosting as the “yolk,” and sprinkles to imitate paprika.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
