Deviled Pickles
Pickle chips topped with a spicy cream cheese mixture, and sprinkled with toasted breadcrumbs and chili flakes to mimic deviled eggs.
Servings: 35 bites
Calories: 49kcal
Equipment
Ingredients
filling
- 8 ounces cream cheese
- 1/4 cup mayo
- 1/2 cup shredded cheese (I used cheddar and jack)
- 2 tablespoons mustard
- 1 clove garlic
- 2 scallions
- 1 tablespoon chopped dill
- 1/2 cup chopped pickles
- 2 tablespoons pickle juice
- 1 teaspoon hot sauce
- 1/4 cup dehydrated potato flakes
finish
- 1 tablespoon butter
- 1/2 cup panko breadcrumbs
- 16 ounces pickle chips OR
- 45 ounce jar large pickles
- 1 teaspoon Korean chili flakes
Instructions
- If you are using the large pickles hollowed out, start with that part. Use the photo above as a guide. Cut about 1.5 inch logs of pickle, and use a melon baller to scoop out some on one side. Save the insides to mix into the filling.
- Blend all filling ingredients until smooth. Store covered in the fridge for an hour until ready to use.
- Melt the butter in a frying pan over medium high heat and add in the breadcrumbs. Stir and cook, tossing often, until golden brown. Remove from heat.
- If the pickle filling seems too thick, thin it out a bit with some pickle juice. Load it into a piping bag with a star tip.
- Lay the pickle chips or hollowed out pickle logs onto a platter and pipe the filling onto them.
- Before serving, top with the breadcrumbs and chili flakes.
Nutrition
Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 196mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.1mg