Deviled Egg Pickle Boats
Creamy deviled egg filling stuffed into crisp dill pickle halves. Easy, tangy, low-carb appetizer perfect for parties.
Ingredients
- 6 large eggs
- 6 large dill pickles halved lengthwise
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika for garnish
- 1 tablespoon fresh dill chopped (optional)
Instructions
- Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer eggs to an ice bath and cool completely. Peel eggs and slice in half lengthwise. Remove yolks and mash in a bowl with mayonnaise, Dijon mustard, pickle juice, salt, and black pepper until smooth. Slice dill pickles lengthwise and scoop out a small portion of the center to create space for filling. Spoon or pipe the deviled egg mixture into each pickle half. Sprinkle with paprika and fresh dill. Serve chilled.
Notes
Do not overcook eggs to prevent greenish yolks. Drain pickles well before filling to avoid excess moisture. Best served within 1–2 days for optimal texture.