Print

Pickled Onion Deviled Eggs

Pickled Onion Deviled Eggs
Print Recipe

Pickled Onion Deviled Eggs offer a refreshing and tangy twist on the classic deviled egg. Combining creamy yolk filling with the bright acidity and crunch of pickled onions, this appetizer is easy to make and perfect for parties, brunches, or casual snacks. The balance of flavors and vibrant presentation make it a crowd-pleasing dish that’s both comforting and exciting.

Ingredients

Scale

Core Ingredients

  • 6 large eggs, hard-boiled
  • 1/4 cup pickled onions, finely chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Chopped fresh chives or parsley
  • Smoked paprika, for sprinkling
  • Crispy bacon bits (optional)

Instructions

  1. Hard Boil Your Eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes to cook thoroughly. Drain the hot water and immediately transfer eggs to an ice bath to cool completely, making them easier to peel.
  2. Peel and Slice: Carefully peel the cooled eggs, then slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving plate to prepare for filling.
  3. Prepare the Filling: In the bowl with the yolks, mash them with mayonnaise, Dijon mustard, apple cider vinegar, finely chopped pickled onions, salt, and pepper. Mix until the texture is creamy with a slight chunkiness, ensuring the flavors are well combined.
  4. Assemble Your Deviled Eggs: Spoon or pipe the yolk mixture into the hollowed egg white halves generously. Finish by sprinkling chopped fresh herbs like chives or parsley, and optionally a pinch of smoked paprika or crispy bacon bits for extra flavor and presentation.

Notes

  • Use eggs that are about a week old for easier peeling.
  • Refrigerate assembled deviled eggs for at least an hour before serving to allow flavors to meld.
  • Chop pickled onions finely to distribute flavor evenly without overpowering.
  • Prepare the yolk filling a day ahead for quicker assembly on the day of serving.
  • Use a piping bag with a decorative tip for a polished, professional look.
  • Freezing is not recommended due to changes in texture upon thawing.

Nutrition

Keywords: deviled eggs, pickled onions, appetizer, party snack, creamy eggs, tangy appetizer

Find it online: https://mydishez.com/pickled-onion-deviled-eggs/