Best Deviled Pickled Eggs Recipes

DEVILED PICKLED EGGS

Steps:

• Measure 1 cup beet juice from reserved juice.
• Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
• Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
• Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

PICKLED BEET DEVILED EGGS

Steps:

• Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
• Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

BEET-PICKLED DEVILED EGGS

Steps:

• Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
• Finely grind caraway seeds in grinder.
• Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

REMOULADE DEVILED EGGS WITH PICKLED SHRIMP

Steps:

• For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.
• Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.
• Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine.
• For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.
• Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.

BEET-PICKLED DEVILED EGGS

Steps:

• Equipment: an electric coffee/spice grinder or a mortar and pestle.
• Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
• Finely grind caraway seeds in grinder.
• Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
• Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
• •Eggs can be filled 2 hours ahead and chilled, loosely covered.

DEVILED EGGS AND PICKLED BEETS

Steps:

• Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
• Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
• Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
• Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

SOUTHERN-STYLE BEET PICKLED DEVILED EGGS

Steps:

• Drain beets and reserve juice. Set beets aside.
• Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
• Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine.
• Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
• After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
• Remove a few slices of onion from the jar, and finely chop/mince (if desired).
• With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using.
• Pipe the yolk mixture into the pinked whites.
• Top with chopped fresh basil,.

BEET JUICE-PICKLED DEVILED EGGS

Steps:

• 1. Hard boil your eggs and remove the shells. Set the eggs aside to cool.
• 2. BRINE: Pour the juice from a can of beets into a large mason jar or non-reactive bowl. Add cider vinegar, sugar, peppercorns, and salt-enough to cover. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I brined the eggs for 24 hours.
• 3. FILLING: When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the Dijon mustard, mayonnaise, curry powder and olive oil. Mix and mash until smooth. Add a little bit of milk or cream to the mixture for extra creaminess. Salt and pepper to taste.
• 4. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink egg cavities. Garnish with chopped herb and season with salt and pepper.

PICKLED PEPPERONCINI DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

PICKLED DEVILED EGGS

Steps:

• 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.
• Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
• 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.
• 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.

BEET-PICKLED HUNGARIAN DEVILED EGGS

Steps:

• For the beet-pickled eggs: Put the cold eggs in a medium saucepan and cover with cold water. Heat the water to a boil, then cover the saucepan and remove it from the heat. Let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, then peel them while they are still warm (eggs are much easier to peel when warm).
• Place the hard-boiled eggs in a bowl or storage container and pour the pickling brine from the beet jars over the eggs, making sure the eggs are submerged. (You may need to place a weight or a plate on top.) Allow the eggs to sit for 45 minutes to 1 hour in the brine, but no longer or they'll start to get rubbery.
• For the sweet Hungarian filling: Mix together the mayonnaise, sour cream, dill, vinegar, horseradish, mustard, paprika and cucumber. Season with salt and black pepper.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of each yolk to pop it out of the white. Add the yolks to the bowl with the filling and mash with a fork until smooth. Season with salt.
• Spoon the filling into the egg whites, or use a re-sealable plastic bag to pipe it in. Sprinkle with paprika and dill before serving.

PICKLED PEPPERONCINI DEVILED EGGS RECIPE

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper.
• Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro.
• Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving.
• Yield: 1 dozen.
• Originally published as Pickled Pepperoncini Deviled Eggs in Taste of Home
• November 2016, p86
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PICKLED PEPPERONCINI DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.