Deviled Pickles
Deviled Pickles
Ingredients
For the Deviled Pickles
- 4 dill pickles, medium to large, whole
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Garnish
- 1/4 cup crushed crackers, or breadcrumbs
Instructions
- 1
Carefully slice each whole dill pickle in half lengthwise. Using a small spoon or coring tool, gently scoop out the seeds and inner flesh from each pickle half, creating a hollow 'cup'. Reserve the scooped-out pickle insides.
⏱️ 8 min
- 2
Place the reserved scooped-out pickle insides into a food processor. Add the softened cream cheese, shredded cheddar cheese, Dijon mustard, 1 teaspoon of paprika, garlic powder, salt, and black pepper to the food processor.
⏱️ 5 min
- 3
Process the ingredients until the mixture is smooth, creamy, and well-combined. Scrape down the sides of the food processor as needed to ensure everything is incorporated.
⏱️ 3 min
- 4
Transfer the creamy filling into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off). Pipe the filling generously into each hollowed-out pickle half, creating a decorative swirl on top.
⏱️ 7 min
- 5
Arrange the filled deviled pickles on a serving platter. Garnish by sprinkling the crushed crackers or breadcrumbs over the top of each pickle, followed by a light dusting of additional paprika.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Deviled Pickles
Ingredients
For the Deviled Pickles
- 4 dill pickles, medium to large, whole
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Garnish
- 1/4 cup crushed crackers, or breadcrumbs
Instructions
- 1
Carefully slice each whole dill pickle in half lengthwise. Using a small spoon or coring tool, gently scoop out the seeds and inner flesh from each pickle half, creating a hollow 'cup'. Reserve the scooped-out pickle insides.
⏱️ 8 min - 2
Place the reserved scooped-out pickle insides into a food processor. Add the softened cream cheese, shredded cheddar cheese, Dijon mustard, 1 teaspoon of paprika, garlic powder, salt, and black pepper to the food processor.
⏱️ 5 min - 3
Process the ingredients until the mixture is smooth, creamy, and well-combined. Scrape down the sides of the food processor as needed to ensure everything is incorporated.
⏱️ 3 min - 4
Transfer the creamy filling into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off). Pipe the filling generously into each hollowed-out pickle half, creating a decorative swirl on top.
⏱️ 7 min - 5
Arrange the filled deviled pickles on a serving platter. Garnish by sprinkling the crushed crackers or breadcrumbs over the top of each pickle, followed by a light dusting of additional paprika.
⏱️ 2 min