Introduction

Deviled Egg Pickle Boats are a fun and flavorful twist on classic deviled eggs. Combining creamy egg filling with tangy pickles and crispy bacon, they make a perfect appetizer or snack. These bite-sized boats are easy to prepare and sure to impress your guests.

The image shows three pickle halves arranged on a dark wooden cutting board with a white marbled background. Each pickle half is hollowed out and filled with a creamy, pale yellow mixture with visible green herb bits, topped with a layer of finely crumbled reddish-brown bacon bits and a light sprinkle of red seasoning, creating three main layers. One whole shiny green pickle rests in the background, slightly out of focus, adding contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Hard Boiled Eggs, peeled and finely chopped
¼ cup Mayonnaise
2 teaspoons Yellow Mustard
2 teaspoons Pickle insides
1 tablespoon Fresh Dill
½ teaspoon Garlic Powder
½ teaspoon 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 smoked paprika

Instructions

Step 1: Slice the pickles in half lengthwise. Using a small spoon, carefully scoop out the seeds and middle to create a canoe shape. Set aside.
Step 2: Finely chop the hard boiled eggs and combine them in a bowl with mayonnaise, yellow mustard, pickle insides, fresh dill, garlic powder, salt, and pepper. Mix well to combine.
Step 3: Spoon the egg mixture generously into each pickle canoe.
Step 4: Top the filled pickles with crispy crumbled bacon and a sprinkle of fresh dill. Add a dusting of paprika or smoked paprika if desired.
Step 5: Serve the deviled egg pickle boats chilled for best flavor and texture.

Tips & Variations

For an extra zing, add a dash of hot sauce to the egg mixture.
Use flavored mayonnaise or Dijon mustard for a different taste profile.
Try substituting turkey bacon for a lighter option.
Garnish with chopped chives or parsley for added color and freshness.
Make it vegetarian by omitting bacon and adding toasted nuts or seeds on top.

Storage

Store the deviled egg pickle boats in an airtight container in the refrigerator for up to 2 days. Because the pickles release moisture, it’s best to assemble them just before serving to keep the filling from becoming soggy. If stored assembled, place a paper towel underneath to absorb excess moisture. Serve cold or at room temperature.

How to Serve

The image shows three halves of stuffed zucchini arranged on a white marbled surface. Each zucchini half is filled with a creamy, light yellow mixture that looks soft and slightly chunky. The filling is topped with dark brown crumbs or small pieces scattered unevenly, adding texture and contrast. The zucchini skin is green and smooth, providing a natural, fresh look to the dish. The light and shadows emphasize the softness of the filling and the freshness of the zucchini. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the egg filling up to one day ahead and keep it refrigerated. However, fill the pickles just before serving to maintain their texture.

What if I don’t have fresh dill?

Fresh dill adds brightness, but dried dill can be used in a pinch. Use about one-third the amount of dried dill, and adjust to taste.

Deviled Egg Pickle Boats Recipe

Print Recipe

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5 from 84 reviews

Deviled Egg Pickle Boats are a refreshing and tangy appetizer that combines creamy deviled egg filling with crisp dill pickles, topped with savory crispy bacon and fresh herbs. Perfect for parties or a light snack, these no-cook boats deliver a burst of flavor with every bite.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 15 minutes (for boiling eggs and cooking bacon)
Total Time: 30 minutes
Yield: 8 pickle boats (serves 4 as appetizer) 1x
Category: Appetizer
Method: No-Cook
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Egg Mixture

6 Hard Boiled Eggs, peeled and finely chopped
¼ cup Mayonnaise
2 teaspoons Yellow Mustard
2 teaspoons Pickle insides (seeds and pulp scooped out)
1 tablespoon Fresh Dill, chopped
½ teaspoon Garlic Powder
½ teaspoon Paprika
Salt and Pepper to taste

Pickle Boats

4 Whole Dill Pickles, halved lengthwise

Toppings

4 slices Bacon, cooked until crisp and crumbled
Optional garnish: additional fresh dill, chives, or a light sprinkle of smoked paprika

Instructions

Prepare the Pickle Boats: Slice each dill pickle in half lengthwise. Using a small spoon, carefully scoop out the seeds and the middle part of each pickle half to create a hollow canoe shape. Set the pickle boats aside.
Make the Egg Filling: Finely chop the hard boiled eggs and place them in a mixing bowl. Add the mayonnaise, yellow mustard, spooned out pickle insides, fresh dill, garlic powder, paprika, salt, and pepper. Mix everything well until combined into a creamy filling.
Assemble the Boats: Generously spoon the deviled egg mixture into each hollowed pickle half, filling them completely.
Add Toppings: Sprinkle the crumbled crispy bacon evenly over the filled pickle boats. Garnish with additional chopped fresh dill, chives, or a light sprinkle of smoked paprika if desired.
Serve: Chill the deviled egg pickle boats in the refrigerator before serving. Serve cold as a tasty appetizer or snack.

Notes

Use fresh eggs to ensure the best texture and flavor.
Adjust the salt and pepper according to your preference, as the bacon and pickles add saltiness.
For a spicier kick, add a dash of hot sauce or cayenne pepper to the egg mixture.
These can be made a few hours ahead and refrigerated to let flavors meld.
For a low-fat version, use light mayonnaise or Greek yogurt.

Keywords: deviled eggs, pickle boats, appetizer, no cook, bacon, dill pickles, party snack