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Pickled Deviled Eggs

Tangy Pickled Deviled Eggs for a Fun Twist on a Classic

Delightful tangy pickled deviled eggs add a fun twist to a classic recipe, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 eggs
Course: Appetizers
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 12 large Eggs Go for the freshest eggs you can find for the best taste and texture.
  • 1 cup Beets These add vibrant color to the pickling liquid and are healthy.
For the Pickling Liquid
  • 1 cup Apple Cider Vinegar The primary acid, it brings tangy flavor.
  • 1 cup Water Used to balance the vinegar.
  • 1 cup Sugar A little sweetness offsets the tanginess.
  • 1 tablespoon Salt Essential for flavor enhancement.
For the Filling
  • 1/2 cup Mayonnaise Creates a smooth, creamy texture.
  • 1 tablespoon White Wine Vinegar Adds another layer of acidity.
  • 1 tablespoon Mustard Introduces a zesty kick.
  • 2 tablespoons Chives Fresh garnish, adding elegance.

Equipment

  • Medium-Large Pot
  • bowl
  • food processor
  • Piping bag

Method
 

Preparation Steps
  1. Prepare the Eggs: Place large eggs in a pot with cold water, bring to a boil, cover, remove from heat, and let sit for 12 minutes.
    Pickled Deviled Eggs
  2. Create an Ice Bath: While eggs are cooking, prepare a bowl with ice and cold water. Transfer eggs to the ice bath for 5-10 minutes.
    Pickled Deviled Eggs
  3. Peel and Refrigerate: Once cooled, crack and peel the eggs under running water, cover with plastic wrap, and refrigerate overnight.
    Pickled Deviled Eggs
  4. Prepare the Pickling Liquid: Combine vinegar, water, sugar, salt, and beets in a pot. Bring to a gentle boil until sugar and salt dissolve, then cool completely.
    Pickled Deviled Eggs
  5. Pickle the Eggs: Place peeled eggs in a bowl, pour the cooled pickling liquid over, cover tightly, and refrigerate for at least 4 hours or overnight.
    Pickled Deviled Eggs
  6. Prepare the Filling: Slice eggs in half, scoop yolks into a food processor, add mayonnaise, vinegar, and mustard, blend until smooth.
    Pickled Deviled Eggs
  7. Assemble the Deviled Eggs: Fill egg whites with the creamy yolk mixture and garnish with chopped chives.
    Pickled Deviled Eggs

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 186mgSodium: 95mgPotassium: 63mgSugar: 1gVitamin A: 270IUCalcium: 50mgIron: 1mg

Notes

Allow pickled eggs to sit overnight for maximum flavor infusion. Store in an airtight container for up to 3-4 days.

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