Watch Me Make It

You ever crave something creamy, salty, crunchy, and totally unexpected – all in one bite? These deviled egg pickle boats hit that sweet spot where comfort food meets cookout snack, and they disappear faster than anything else I set out. It’s the best of both worlds: tangy dill pickles and creamy deviled egg filling, stuffed together like they were always meant to be.

Two brown eggs, a yellow cucumber, and small containers of dried herbs, fresh chopped chives, and red paprika powder sit on a wooden surface with a zigzag pattern.

The first time I made these, it was just me messing around with leftover hard-boiled eggs and some pickle juice in the fridge. The idea was to turn a deviled egg inside out and give it a backyard-style twist. Hollow out a dill pickle, pipe in that creamy yolk mixture, top it with crispy bacon, and suddenly you’ve got the kind of snack that makes people ask, “Wait – what is this and can I have three more?”

Why You’ll Love This Recipe

First of all, these are portable, bite-sized, and perfect for a special occasion or last-minute get-together. You don’t need to bust out a dozen dishes or a large saucepan either – just a couple of spoons, a sharp knife, and maybe a piping bag if you want to be fancy, but not needed. Plus, it’s a genius way to use up leftover eggs, and it’s a huge win with pickle lovers and deviled egg fans alike.

A hand holding a sliced yellow pickle on a brown wooden cutting board, with pickle seeds and juice spilling out onto the board. Another pickle half is in the background.

Ingredients / Tools You’ll Need

6 Hard-Boiled Eggs, peeled and finely chopped
¼ C Mayonnaise
2 tsp Yellow Mustard
2 tsp Pickle insides (just scoop from the center of the pickles you’re using)
1 TBSP Fresh Dill
½ tsp Garlic Powder
½ tsp Paprika
Salt and Pepper to taste
4 Whole Dill Pickles, halved lengthwise
4 slices Bacon, cooked until crisp and crumbled
Optional garnish: additional fresh dill, chives, or a light sprinkle of paprika

Tools:

Paper towels
Sharp knife
Small spoon or couple of spoons for scooping
Optional: Piping bag for cleaner filling
Serving platter

Instructions

Preparation

To get started on the deviled egg pickle recipe: Start by slicing the dill pickles in half lengthwise. I like to use a sharp knife and a steady hand so the boats don’t roll around on the plate later. Grab a small spoon and gently scoop out the center of each half to create a nice little canoe – you want enough room for the filling but not too deep that the pickle falls apart.

Chopped hard-boiled eggs with yellow yolks and white pieces are spread on a wooden cutting board, with a knife visible beside the eggs.

Now take those hard-boiled eggs – whether you made them in the instant pot or boiled them old-school in a large saucepan with an inch of water, doesn’t matter. Once they’ve cooled in an ice bath, peel the eggs and chop them finely. Mix the chopped eggs in a bowl with mayo, mustard, pickle juice, those pickle centers, fresh dill, garlic powder, sprinkle of paprika, and a good pinch of salt and pepper.

Cooking

There’s no actual cooking involved in this deviled egg pickle recipe (except for the eggs, I guess), which is part of what makes this such an easy egg recipe. Once your mixture is creamy and well blended – I like it a little chunky for texture – you’re ready to fill. You can spoon the mixture into the pickle boats, or use a piping bag if you want to get fancy and make it look clean and professional.

A red spatula holding mayonnaise over a pile of chopped hard-boiled eggs on a wooden cutting board.

Top each deviled egg pickle with crispy crumbled bacon and paprika and another little hit of fresh dill and/or sprinkle of paprika if you’d like. I always line them up on a serving platter and let them chill for a bit in the fridge before serving – helps everything set and stay together.

Serving Suggestions

These are best served cold, straight from the fridge, especially on a warm day. I’ve brought this deviled egg pickle recipe to tailgates, family BBQs, and even holiday parties, and they fit in every single time. If you’re setting them out for a crowd, I’d suggest making a double batch of these deviled egg pickles because these little boats disappear fast.

Chopped hard-boiled eggs on a wooden cutting board topped with mustard, black pepper, dried dill, and a dollop of mayonnaise, ready to be mixed for egg salad.

You can pair them with grilled wings, burgers, or even lay them out next to your other egg halves if you’re doing a big deviled egg spread. They’re just different enough to stand out but familiar enough to feel like a classic eggs recipe.

Recipe Notes & Pro Tips

One of my biggest tips for the deviled egg pickle recipe – dry the pickles well with paper towels before filling. That little bit of extra moisture makes a big difference in keeping everything from sliding around or turning soggy. You also want to chop your egg whites fairly small so the mix stays smooth and easy to scoop.

If you want a smoother filling for the deviled egg pickles, mash the yolk mixture with a fork or run it through a mesh strainer before mixing with the other ingredients. A piping bag really does make it cleaner and more visually appealing, especially if you’re serving on a nice serving platter for a special occasion.

A bowl of chopped egg salad sits on a wooden cutting board next to a yellow pickle split lengthwise and hollowed out, ready for stuffing.

For storage, pop the leftover deviled egg pickle boats (if you somehow have any) into an airtight container and keep them chilled. They’re best eaten within a day or two while the bacon stays crispy.

Variations

For a spicy twist on deviled egg pickles, add a little sriracha or chopped jalapeños into the yolk mixture. If you’re watching carbs or doing keto, these are perfect on their own without bread or crackers. Want to make it vegetarian? Skip the bacon and top with crushed egg whites or crispy onions instead.

A halved pickle on a wooden board, filled with a creamy, yellowish deviled egg pickle mixture and sprinkled with paprika. Another similar filled pickle is blurred in the background.

You can also switch up the filling by adding avocado or a little cream cheese – it gives a smooth, rich texture that plays really well with the acidity of the dill pickles. I’ve even swapped in smoked paprika or BBQ rub instead of regular, especially if I’m serving these next to grilled meats.

And if you’re making a big batch for meal prep, steam the eggs in the instant pot over an inch of water, then toss them in an ice bath. It’ll make them super easy to peel – no more stuck white halves tearing apart your perfect eggs.

A halved pickle stuffed with creamy filling and topped with crumbled bacon sits on a wooden cutting board, with another stuffed pickle half blurred in the background.

Final Thoughts

These deviled egg pickle boats are the kind of snack I come back to again and again. They’re ridiculously easy to make, full of bold flavor, and just plain fun to eat. Whether you’re looking to impress guests or just make something different for yourself, this is one of those recipes that hits every time.

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Try them once and you’ll see – they’re not just another egg recipe, they’re the main event. Creamy, tangy, crunchy, smoky – I mean, come on. This is snack perfection.

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