These Deviled Pickles are a crunchy, creamy, and tangy appetizer made by piping a smooth deviled-egg style filling into hollowed dill pickle halves. The filling mixes cream cheese and mayonnaise with chopped hard-boiled eggs and the scooped-out pickle pulp for an even, briny flavor. A final sprinkle of crushed potato chips and red pepper flakes adds salty crunch and a touch of heat.
The Party Appetizer Pickle Lovers Need!
If you love pickles and deviled eggs, this recipe combines both favorites into a single, crowd-pleasing bite. The base of the filling is cream cheese so it holds its shape when piped, with mayonnaise added to keep the texture silky rather than stiff. Chopped hard-boiled eggs folded into the mixture deliver the familiar deviled egg flavor, while the scooped-out pickle centers and a little pickle juice are blended into the filling so the briny taste runs throughout every bite.
These deviled dill pickles are ideal for parties, potlucks, game day, or holiday gatherings. Prepare the components ahead of time and assemble right before serving; add the crushed chips at the last minute so they stay crisp.
Helpful Tips and Variations
- Choose large, firm pickles. Bigger whole dill pickles are easier to hollow and provide ample room for filling. Avoid thin or soft pickles, which are more likely to split. Any leftover filling is delicious as a sandwich spread or dip.
- Scoop carefully. Remove only the soft, seedy center, leaving a solid layer of pickle for structure so the halves hold their shape once filled.
- Soften the cream cheese. Let cream cheese sit at room temperature for about 30–45 minutes to make blending smoother and to avoid lumps in the filling.
- Adjust the heat. Omit or reduce sriracha and skip the red pepper flakes to make a milder version.
- Add chips last. Sprinkle crushed potato chips on just before serving so they remain crunchy. Classic salted chips work well, though sour cream & onion or barbecue chips are tasty alternatives.
- Other toppings. Traditional deviled egg garnishes like crumbled bacon, fried onions, or chopped chives are all great. A crunchy element is recommended to balance the creamy filling.
Deviled Pickles
Equipment
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Food processor
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Piping bag (or a resealable plastic bag with the corner snipped)
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 black pepper
- ⅛ tsp paprika
- ⅛ tsp sugar
- 4 hard-boiled eggs, peeled and roughly chopped
- red pepper flakes, for garnish
- crushed potato chips, for garnish
Instructions
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Slice the pickles lengthwise into halves. Using a small spoon or measuring spoon, gently scoop out the seeds and soft center to create a canoe-shaped hollow. Set the hollowed pickle halves aside and transfer the scooped pickle pulp to the bowl of a food processor.
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Add the cream cheese, mayonnaise, dill pickle juice, Dijon mustard, sriracha, salt, pepper, paprika, sugar, and chopped hard-boiled eggs to the food processor with the pickle pulp. Pulse until mostly smooth and creamy, scraping down the sides as needed.
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Transfer the filling to a piping bag or a resealable plastic bag with a corner snipped off. Pipe the mixture into the hollowed pickle halves, mounding slightly if desired.
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Just before serving, garnish with crushed red pepper flakes and a sprinkle of crushed potato chips for extra texture and flavor.
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Serve chilled and enjoy.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and preparation.
How to Make Deviled Pickles Step by Step
Gather your ingredients and equipment: a food processor and a piping bag (or a zipped bag with a corner snipped).
Hollow the pickles: Slice 4 large dill pickles in half lengthwise to yield 8 halves. Use a small spoon to carefully remove the soft center and seeds, creating a canoe shape without breaking the shell. Reserve the scooped pickle pulp for the filling.
Make the filling: Combine the reserved pickle pulp with room-temperature cream cheese, mayonnaise, dill pickle juice, Dijon mustard, sriracha, salt, pepper, paprika, sugar, and chopped hard-boiled eggs in the food processor. Pulse until the mixture is creamy and fairly smooth, scraping the sides as needed. The texture should be thick enough to pipe.
Spoon or pipe the filling into a piping bag and trim the tip, or use a plastic bag with a small corner cut off.
Fill the pickles: Arrange hollowed pickles cut-side up and pipe the filling into each half, creating a slightly mounded center.
Garnish and serve: Finish with red pepper flakes and crushed potato chips to taste. Add the chips right before serving to keep them crunchy. Serve chilled and enjoy these tangy, creamy pickle boats.
Serving Suggestions
Serve these chilled as an easy finger food at parties, BBQs, or potlucks. Arrange them in a single layer on a platter and add red pepper flakes and crushed chips at the last minute so the topping stays crisp. For variety, pair them with other simple appetizers—cold vegetable skewers, a creamy dip, or small stuffed peppers—to offer different flavors and textures.
How to Store Leftovers
These are best enjoyed fresh. If you have leftovers, store them covered in the refrigerator for up to 2 days. Expect some softening as the filling draws moisture from the pickle.
Make Ahead
You can prepare the filling and hollow the pickles 1–2 days ahead, storing them separately in covered containers. Pipe the filling and add the crunchy toppings just before serving for the best texture.
More Deviled Egg Inspired Recipes
- Deviled Egg Pasta Salad – a tossed pasta dish that captures classic deviled egg flavors in every bite.
- Deviled Egg Dip – a creamy dip that pairs well with sturdy potato chips or crackers.
- BBQ Deviled Eggs – a smoky twist on the classic appetizer for cookouts and gatherings.
- Deviled Brownies – a playful dessert that mimics deviled eggs using brownie base and piped frosting.
If you try the recipe, leave a rating or note about any variations you liked. Enjoy these tangy, creamy, crunchy deviled pickles at your next gathering.