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Deviled Pickles

A creative twist on a classic snack, these deviled pickles are filled with a tangy, creamy mixture that’s customizable for any gathering.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4–6 large dill pickles
  • 2 hard-boiled eggs
  • 2 tablespoons yellow mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon paprika
  • 1 tablespoon relish
  • Salt and black pepper to taste

Instructions

  1. Slice the dill pickles lengthwise and scoop out a shallow trench from each half.
  2. In a bowl, mash the scooped-out pickle bits with mustard, mayonnaise, and paprika.
  3. Add the finely diced hard-boiled eggs and mix until combined.
  4. Season with salt and pepper, and fold in the relish or any desired mix-ins.
  5. Fill the pickle halves with the prepared filling and serve chilled.

Notes

For a vegan version, skip the hard-boiled eggs and use plant-based mayo. Adjust the flavor with variations like Dijon mustard or sour cream.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 half pickle
  • Calories: 200
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 75mg

Keywords: deviled pickles, appetizer, finger food, snack, summer recipes