Deviled Pickles

Name: Deviled Pickles Recipe with Cream Cheese
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 whole dill pickles; 4 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1 stalk celery, finely chopped; 2 tbsp creamy horseradish sauce; 1 tsp paprika; salt, to taste; 1 tbsp toasted breadcrumbs, for garnish

Deviled pickles are a creative take on deviled eggs: whole dill pickles hollowed out and filled with a creamy, cheesy mixture spiked with horseradish. They deliver tangy, savory flavor in a quick no-cook appetizer perfect for entertaining.

🌍American 🏷️Deviled pickles 🏷️Pickles 🏷️Appetizer 🏷️Party food Game-day

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🏷️Snack

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Total

15 min

Servings

12

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

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Ingredients

6 whole dill pickles
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 stalk celery, finely chopped
2 tbsp creamy horseradish sauce
1 tsp paprika
salt, to taste
1 tbsp toasted breadcrumbs, for garnishoptional

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Instructions

1
Trim the ends off the pickles and slice them in half crosswise.
2
Using a small knife or spoon, carefully scoop out the inside of each pickle half to create a hollow cup. Reserve the scooped-out pickle.
3
Place the scooped-out pickle insides into a small bowl and season with a pinch of salt.
4
Arrange the hollowed pickle cups on a serving plate.
5
In a food processor, combine the salted pickle insides, softened cream cheese, chopped celery, shredded cheddar cheese, creamy horseradish sauce, and paprika.
6
Secure the lid and blend until the mixture is smooth and well combined.
7
Transfer the filling to a piping bag.
8
Pipe the filling into each of the hollowed-out pickle cups.
9
Garnish the deviled pickles with toasted breadcrumbs before serving.

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Tips & Notes

Pro tips

Chill pickles and cream cheese mixture before filling to prevent the filling from sliding out.
Stuff pickles using a small spoon or pastry bag fitted with a round tip for even, neat filling.
Add breadcrumb garnish just before serving to maintain crispness and prevent sogginess.
Pat hollowed pickles dry with paper towels to help the filling adhere and stay in place.

Substitutions

Dill pickles → bread and butter pickles (sweeter, tangier taste)
Cheddar cheese → Swiss or gruyere (nuttier flavor)
Horseradish sauce → Dijon mustard (milder heat, sharper tang)
Celery → diced red bell pepper (crunch, slight sweetness)

Storage & make-ahead

Cover filled pickles with plastic wrap and refrigerate for up to 4 days. These are best served chilled and do not require reheating.

Common Questions

How do I hollow out whole pickles without breaking them?

Use a small sharp paring knife or melon baller to carefully remove the center flesh, working from one end. Chill pickles first for easier handling and less splitting.