Pickled Deviled Eggs
- Total Time
- 30 minutes, plus overnight pickling
- Rating
- Comments
- Read comments
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Ingredients
- 12large eggs
- 1½cups rice vinegar
- 6garlic cloves, smashed and peeled
- 2½tablespoons packed light brown sugar
- 1½tablespoons kosher salt, more as needed
- 1teaspoon black peppercorns
- 1large red onion, halved and very thinly sliced
- 1cup mayonnaise
- 2teaspoons Dijon mustard
- ½teaspoon ground black pepper
- Flaky sea salt, for serving
Nutritional analysis per serving (12 servings)
230 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 10 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 7 grams protein; 272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
- Step 2
Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and ½ cup water. Bring to a boil, then turn off the heat and stir in onions.
- Step 3
Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
- Step 4
Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.
Private Notes
Comments
Steam, don't boil. 12 minutes (exactly) on a steamer rack over boiling water in a tightly covered pot will yield perfectly cooked eggs every time. Place in a bowl of ice water, cracking the eggs as they go into the water, to make them peel easily and cleanly. Let stand in the iced water for at least 15 minutes. The whites will be tender, the yolks fluffy and bright yellow, and no green rings. This is - by far - the best method.
Stu is absolutely right. For decades I never made deviled eggs, because peeling them was too hit or miss. Then I learned to steam them. They are now my go-to potluck dish.
This may be heresy, but in a pinch, the juice from commercial jarred pickles and/or hot peppers makes for a decent pickling liquid
Beet juice (from canned, to make it easy) adds a beautiful rosy hue to the egg whites, or "egg pinks," as you'll soon call them. Gorgeous for Easter!
Way too much salt - I used < tsp and way too much mayo. I eyeball to get creamy consistency. Still, we love these at our house!
I make the pickled eggs regularly for snacks and sliced on salads. I add sliced jalapeños to the brine for a little kick. The pickled jalapeños and onions are amazing on sandwiches and avocado toast. I use 1/2 apple cider vinegar and 1/2 rice or white vinegar for a little fruitiness with the spice. The egg whites get a weird texture after about 5 days in the brine.
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