Egg Salad Stuffed Pickles

If you love egg salad and pickles, this fun little recipe brings the two together in the best way! Egg Salad Stuffed Pickles are cool, crunchy, creamy, tangy, and packed with plenty of flavor. They are easy enough to make for an afternoon snack but cute enough to serve at a party, shower, cookout, or holiday gathering. Think of them as a fresh and crunchy twist on traditional deviled eggs.

I am taking a shortcut with this recipe and using peeled hard-boiled eggs from the grocery store. You can absolutely boil and peel your own eggs if you prefer, but the ready-to-use eggs make this recipe so quick and easy. There is no waiting for the eggs to cook or cool, and best of all, there are no stubborn eggshells to fight with. Sometimes a good store-bought shortcut is exactly what we need!

The creamy egg salad filling starts with a mixture of sour cream and mayonnaise. The sour cream adds a little tang and keeps the filling from feeling too heavy. Yellow mustard, sweet pickle relish, paprika, and garlic powder give it that familiar, old-fashioned egg salad flavor. I like to keep the egg whites pretty chunky because I love the texture, but you can mash them as finely as you like.

After mixing the egg salad, it gets spooned right into crisp dill pickle halves. Scooping out a little of the center creates the perfect space for all that creamy filling. These stuffed pickles can be served right away, but they taste even better after they have had time to chill. The longer the egg salad sets up in the refrigerator, the more those flavors come together.

Ingredients

• 12 peeled hard-boiled eggs

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1 tablespoon yellow mustard

• 3 tablespoons sweet pickle relish, drained

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon paprika

• 1/4 teaspoon garlic powder

• Large whole dill pickles, as needed

• Additional paprika for garnish, optional

Directions

1. Separate the hard-boiled egg yolks from the egg whites and place them in two separate bowls.

2. Mash the egg yolks with a fork until they are crumbly. Add the sour cream, mayonnaise, yellow mustard, drained sweet pickle relish, salt, black pepper, paprika, and garlic powder.

3. Whisk the yolk mixture until it is creamy and most of the lumps are gone. It does not have to be perfectly smooth.

4. Mash or chop the egg whites until they reach your desired size. I keep mine pretty chunky because it gives the egg salad more texture.

5. Fold the egg whites into the creamy yolk mixture until everything is evenly combined. Cover the bowl and refrigerate the egg salad while you prepare the pickles.

6. Cut each dill pickle in half lengthwise. Using a small spoon, carefully scoop out a little of the center of each pickle half to create a space for the filling. Pat the pickle halves dry with a paper towel so the egg salad will stay in place.

7. Spoon the egg salad generously into each pickle half. Sprinkle the tops with a little extra paprika, if desired.

8. Refrigerate the stuffed pickles until you are ready to serve. For the best flavor, let them chill for at least 1 hour so the egg salad has time to set up and all the flavors can come together.

Tips for the Best Stuffed Pickles

Be sure to drain the sweet pickle relish well so the filling does not become watery. It also helps to dry the dill pickle halves before filling them. Choose large, firm pickles that are wide enough to hold plenty of egg salad.

If you are making these for a party, prepare the egg salad a day ahead and stuff the pickles a few hours before serving. Keep them covered and refrigerated until it is time to eat.

These Egg Salad Stuffed Pickles are creamy, crunchy, and a little unexpected. They are proof that a simple grocery-store shortcut can turn into something seriously delicious!