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Deviled Egg Pickle Boats

These deviled egg pickle boats, a deviled egg salad stuffed into dill pickles, are a great twist on the old favorite. The stuffed pickle is sure to become a new thing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 170
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 ounces cream cheese
  • 1/4 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon dill
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 6 hard boiled eggs
  • 8 large pickles, refrigerated
  • 1/2 cup fried onions, such as French’s fried onions, crushed
  • Paprika for garnish

Method
 

  1. Stir together cream cheese and mayonnaise until well blended. Add mustard, dill, onion powder, hot sauce, salt and pepper and mix until combined. Grate or finely chop hard boiled eggs and stir them in. Refrigerate mixture for at least 30 minutes.
  2. Cut each pickle in half lengthwise and scoop out some of the center and discard (you can chop and stir 1 tablespoon chopped pickle into the egg salad if desired).
  3. Divide egg mixture among pickle halves and top each pickle evenly with crushed onions.  Sprinkle with paprika and serve immediately or refrigerate until ready to serve.

Nutrition

Calories: 170kcalCarbohydrates: 7gProtein: 6gFat: 13gSaturated Fat: 4gCholesterol: 150mgSodium: 1349mgFiber: 2gSugar: 2g

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