Easy Deviled Pickles
Published 4/1/2025
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Move over deviled eggs, these easy deviled pickles take everything you love about the classic bite-sized appetizer, and put it atop a dill pickle chip. No eggs necessary here! Top ’em with a potato chip, and enjoy ☺️
Eggs are hard to come by (and expensive!) in grocery stores these days, so we thought we’d add our Fit Foodie twist to the deviled pickles trend, and wowwwww are these tasty! You bet we used blended cottage cheese as the base of the filling, and even topped ours with a chunk of a potato chip for that extra crunch.
We’ll be making these instead of traditional deviled eggs for the foreseeable future 😋😋😋
top tips from the fit foodie kitchen ⤵️
You can use any brand or variety of pickle: We love the size and crunch of Grillo’s pickle chips, but you can use any brand. You can also hallow out half of a pickle spear and add the filling to it.
Blended cottage cheese substitutions: We do NOT recommend substituting the blended cottage cheese with Greek yogurt, it makes the mixture too runny. We DO recommend substituting the blended cottage cheese with softened cream cheese.
And last but not least, while the chunk of potato chip topper is 100% optional, we do think it’s fun and cute and adds a nice lil crunch.
Easy Flavor Variations
- Make it Spicy: Add a few tablespoons diced jalapeños to the filling to give it some spice.
- Add Bacon: everyone loves bacon. Top your deviled pickles with bacon bits.
- Mustard Forward: We love a good mustard-y deviled egg, so if you want a more mustard-forward flavor, increase the mustard to 1/2 tablespoon. Stone ground, spicy or whole grain would all be delish.
Our Classic Deviled Egg Recipes
Change your mind and want to serve a classic deviled egg instead? Try either of these reader favorites:
Deviled Pickles Recipe
Ingredients
- ⅓ cup 2% blended cottage cheese
- 1 tablespoon mayo
- 1 teaspoon dijon mustard
- ½ teaspoon lemon zest
- 1 teaspoon chopped fresh dill
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- ⅛ teaspoon ground pepper
- 10-15 pickle chips, we used Grillo brand
- 10 potato chips for garnish, broken up into small pieces
- Ground paprika for garnish
Instructions
- Add the blended cottage cheese, mayo, dijon mustard, lemon zest, dill, garlic, sal, and pepper to a large bowl and mix. Transfer the mixture to a piping bag or plastic bag. Refrigerate for 15 minutes.
- Lay the pickle chips out flat on a plate. Cut the tip off the bag and pipe the deviled mixture on top of each pickle. If you have additional filling, feel free to top more pickles.
- Garnish each pickle with paprika and a chunk of potato chip.
Tips & Notes
- You can use any brand of pickle.
- We used pickle chips, but you can hallow out half of a pickle spear and add the filling to it.
- We do not recommend substituting the blended cottage cheese with Greek yogurt, it makes the mixture too runny.
- You can substitute the blended cottage cheese with softened cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Erin from The Wooden Skillet.
