Ingredients
4 large whole dill pickles
¼ cup cream cheese, room temperature
2 Tablespoons mayonnaise
1 teaspoon dill pickle juice
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika
⅛ teaspoon sugar
4 hard-boiled eggs
Directions
Slice the pickles in half lengthwise.
Use a small measuring spoon to scoop out the center and pickle pulp, leaving enough pickle around the edges to make a sturdy "boat."
Place the pickle pulp on a cutting board and finely mince it
Place the minced pickle pulp in a small mixing bowl.
In the small mixing bowl, add the cream cheese, mayonnaise, pickle juice, Dijon mustard, salt, pepper, paprika, and sugar.
Mix with a hand mixer until it is as smooth as possible.
Finely chop the hard-boiled eggs. Add them to the bowl.
Use a fork to mash the eggs into the mixture. Leave some small pieces for texture.
Spoon the filling into the pickle boats.
Sprinkle with paprika