Deviled Pickles
This genius Deviled Pickles recipe stuffs juicy pickle halves with a smooth and flavorful deviled egg filling for a quick and easy snack or appetizer!
Servings: 8 halves
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
Don’t have hard-boiled eggs on hand? Follow my quick and easy method for perfect hard-boiled eggs. Cover the eggs with cold water, bring it to a boil, then remove the pot from the heat, cover, and let them sit for 12 minutes before transferring them to an ice bath. Let the eggs cool completely before making these deviled pickles. Warm eggs can loosen the filling, and we need it thick enough to pipe neatly.
Nutrition
Serving: 1pickle halve (with ½ tsp potato chips each) | Calories: 72kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 696mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 0.2mg