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Pickled Onion Deviled Eggs

A vibrant and tangy twist on the classic deviled egg, featuring a creamy pink filling and crisp pickled onion ribbons.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Eggs & Base
  • 12 large eggs hard boiled
  • 0.5 cup mayonnaise full fat
  • 1 tsp Dijon mustard
  • 2 tbsp pickled onion brine from the jar
  • 1 pinch salt and pepper to taste
Toppings
  • 0.5 cup pickled red onions homemade or store-bought
  • 1 tsp paprika for dusting
  • 1 tbsp chives chopped

Equipment

  • Large pot
  • Mixing bowl
  • Piping bag
  • Knife

Method
 

  1. Place eggs in a single layer in a large pot and cover with water. Bring to a boil.
  2. Once boiling, cover, turn off heat, and let sit for 10-12 minutes.
  3. Transfer eggs to an ice bath for 10 minutes to cool completely.
  4. Peel eggs and slice in half lengthwise. Remove yolks into a mixing bowl.
  5. Mash yolks with mayonnaise, mustard, pickled onion brine, salt, and pepper until smooth and pink.
  6. Pipe mixture back into the egg whites.
  7. Top with pickled red onions, a dusting of paprika, and chopped chives.
  8. Serve immediately or chill until ready.

Notes

Make pickled onions a day ahead for the best pink color.