Pickled Deviled Eggs
A delightful twist on the classic appetizer, combining creamy richness with a tangy pickled flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 eggs (serves 6-8 people)
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 2 tablespoons finely chopped pickles
- Salt and pepper to taste
- Smoked paprika for garnish (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Cool the eggs: After 12 minutes, transfer the eggs to a bowl of ice water. Let them sit for about 5-10 minutes to cool down.
- Peel the shells: Once cooled, gently crack the shells and peel the eggs under running water for easier removal.
- Halve the eggs: Cut the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
- Mix the filling: To the bowl with yolks, add mayonnaise, Dijon mustard, pickle juice, chopped pickles, salt, and pepper. Mash everything together with a fork until smooth and creamy. Taste and adjust seasoning if needed.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: Sprinkle with smoked paprika for an added touch of flavor and color.
Notes
Use fresh eggs for best results; older eggs peel easier. Substitute pickle juice with vinegar if needed. Smoked paprika adds color and flavor.